Yeast Free Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

Tender flank steak and crisp-charred broccoli come together in a glossy, deeply savory sauce that tastes like it took way more effort than it actually did. The whole thing comes together in a single skillet or wok, making cleanup as painless as the cooking. What makes this version work so well for anyone avoiding yeast is the swap to coconut aminos in place of traditional soy sauce — conventional soy sauce is often fermented and can contain yeast byproducts, but coconut aminos deliver that same rich, umami depth without any of that concern. Apple cider vinegar brightens the sauce, fresh ginger and garlic add real punch, and a touch of turmeric gives it a warm, golden hue. Arrowroot starch pulls double duty — coating the beef for a better sear and thickening the sauce into that glossy, restaurant-style finish. The high-heat sear on both the broccoli and the steak is the move here, locking in flavor and keeping the texture from going soggy. Serve it straight from the pan while everything is still sizzling and the scallions are fresh.

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, sliced thin against the grain
2 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tbsp arrowroot starch

For the sauce

⅓ cup coconut aminos
2 tbsp bone broth
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 tsp arrowroot starch
½ tsp turmeric

For the stir-fry

4 cups broccoli florets (about 1 medium head)
3 tbsp coconut oil, divided
3 scallions, thinly sliced
½ tsp salt, plus more to taste

Instructions

1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tbsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
While the beef marinates, whisk together the sauce ingredients in a small bowl: 1/3 cup coconut aminos, bone broth, apple cider vinegar, 1 tbsp grated ginger, minced garlic, 1 tsp arrowroot starch, and turmeric until smooth and no lumps remain. Set aside.

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