Artificial Food Coloring Free Beef and Mushroom Stir-Fry
Weeknight stir-fry has never looked this good — or this clean. Conventional bottled stir-fry sauces are notorious for sneaking in dyes and synthetic additives, but this version builds every drop of flavor from scratch using coconut aminos, apple cider vinegar, fresh ginger, and a pinch of turmeric for that warm golden hue. The beef gets a quick marinade before hitting a screaming-hot skillet, which means you get those gorgeous seared edges without any shortcuts that could compromise the ingredient list. Cremini or shiitake mushrooms, carrots, and zucchini round out the pan with real color and texture — no artificial anything needed to make this dish look vibrant. The arrowroot-thickened sauce clings beautifully to every piece of beef and vegetable, giving you that glossy, restaurant-style finish using nothing but whole-food pantry staples. A scatter of scallion greens and fresh cilantro or parsley at the end keeps it bright and lively. It's the kind of meal that proves eating without synthetic dyes doesn't mean eating without excitement.
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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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