AIP Friendly Beef and Mushroom Stir-Fry
Stir-fry nights just got a serious upgrade, and this one is built entirely around ingredients that work for the autoimmune protocol — no soy, no nightshades, no grains, no shortcuts. Coconut aminos stand in for soy sauce and deliver that deep, savory umami punch you'd expect from a classic stir-fry, while arrowroot starch gives the sauce that glossy, clingy texture that makes every bite feel restaurant-worthy. Thinly sliced flank steak gets a quick marinade before hitting a screaming-hot skillet, so you get beautifully seared beef with a tender center rather than something tough and chewy. Cremini mushrooms, carrot matchsticks, and zucchini half-moons round out the pan with color, texture, and plenty of substance — this feeds four people and genuinely feels like a full, satisfying meal. Fresh ginger and turmeric layer in warmth and brightness without relying on any of the spices that are off the table during an elimination phase. The whole thing comes together in under 30 minutes once your ingredients are prepped, which makes it an easy weeknight win even when you're already tired of thinking about what you can and can't eat.
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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
- 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the sauce
- 3 tbsp coconut aminos
- 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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