Barley Free Beef and Mushroom Stir-Fry
Savory, colorful, and packed with tender beef and earthy mushrooms, this stir-fry is the kind of weeknight dinner that looks impressive but comes together with straightforward technique. The marinade does real work here — coconut aminos and fresh ginger coat the sliced flank steak before it ever hits the pan, building deep flavor from the start. One of the trickiest parts of avoiding barley is navigating conventional soy sauce and many bottled stir-fry sauces, which can contain barley-derived ingredients or be processed alongside them. This recipe sidesteps all of that by leaning on coconut aminos for that savory, umami-rich depth, so the sauce is completely built from scratch with ingredients you can trust. Arrowroot starch pulls double duty as both a tenderizing agent in the marinade and a thickener in the glossy finishing sauce, giving you that classic stir-fry coating without any grain-based thickeners. Cremini or shiitake mushrooms, carrots, and zucchini round out the pan with color and texture, and a hit of turmeric and apple cider vinegar keeps the flavor bright and complex. Serve it straight from the skillet with a scatter of scallion greens and fresh herbs for a dish that genuinely delivers.
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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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