Artificial Flavors Free Beef and Mushroom Stir-Fry
Weeknight stir-fry has never looked this good or tasted this clean. Tender seared beef, golden mushrooms, crisp carrots, and bright zucchini all come together in a glossy, savory sauce built entirely from real, whole ingredients — no flavor packets, no bottled shortcuts, no mystery additives. Coconut aminos stand in for conventional soy sauce and bring that deep, umami-rich backbone without any of the artificial enhancers that sneak into store-bought sauces. Fresh ginger and garlic do the heavy lifting on aroma, while a touch of turmeric and apple cider vinegar give the sauce a subtle complexity that tastes like it took way more effort than it actually did. The arrowroot starch pulls everything together into a silky coating that clings to every piece of beef and vegetable — exactly the kind of result you'd expect from a restaurant, made entirely in your own skillet. Serve it straight from the pan while everything is still sizzling, and finish with scallion greens and a handful of fresh herbs for a dish that looks as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!