Almond Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is everything a weeknight stir-fry should be — deeply savory, loaded with tender beef and golden mushrooms, and packed with colorful vegetables that actually hold their texture. The flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, which means you get that satisfying sear without needing a single nut-based ingredient in sight. Many store-bought stir-fry sauces and seasoning blends sneak in almond-derived oils or are processed on shared equipment, so building the sauce from scratch here — coconut aminos, apple cider vinegar, arrowroot, and turmeric — keeps things clean and completely in your control. The arrowroot starch does double duty, tenderizing the beef in the marinade and then thickening the sauce into a glossy, clingy coat that pulls everything together beautifully. Cremini or shiitake mushrooms add an earthy depth, while the carrots and zucchini bring color and a satisfying bite. A scatter of scallion greens and fresh cilantro or parsley at the end lifts the whole dish with brightness. Serve it straight from the pan while everything is still glossy and hot — this one does not wait.
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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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