Low Sugar Beef and Mushroom Stir-Fry
This sizzling skillet dinner proves that bold, satisfying takeout-style flavor doesn't need a drop of added sugar to hit the spot. Coconut aminos stand in for traditional soy sauce and bring a naturally savory, slightly sweet depth to both the marinade and the sauce — no sweeteners required. A touch of apple cider vinegar and fresh ginger keep things bright and punchy, while arrowroot starch pulls the whole sauce together into a glossy, clingy coating that wraps around every piece of beef and vegetable. The technique matters here: searing the beef in a screaming-hot skillet and cooking the mushrooms undisturbed until golden means you get real caramelized flavor, not a soggy, steamed mess. Carrots, zucchini, and cremini or shiitake mushrooms round out the pan with color and texture, making this feel like a complete, restaurant-worthy meal. Serve it straight from the skillet with a scatter of scallion greens and fresh herbs, and dinner is done.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the sauce
- 3 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- ½ tsp ground turmeric
- ¼ tsp fresh ginger, finely grated
For the stir-fry
- 2 tbsp coconut oil, divided
- 8 oz cremini or shiitake mushrooms, stems trimmed, sliced ¼-inch thick
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 4 cloves garlic, minced
- 3 scallions, white and green parts separated, thinly sliced
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, turmeric, and 1/4 tsp grated ginger until smooth. Set aside.
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