BHA & BHT Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it came from a restaurant — caramelized beef, golden mushrooms, and crisp-tender vegetables all coated in a glossy, savory sauce. The challenge with most stir-fry recipes is that bottled sauces and condiments are notorious hiding spots for synthetic preservatives, so building the sauce from scratch here is what makes this version genuinely clean. Coconut aminos stand in for soy sauce and bring a deep, slightly sweet umami flavor without any of the additives that show up on ingredient labels you'd rather not decode. Fresh ginger and turmeric add warmth and brightness, while apple cider vinegar gives the sauce just enough edge to balance the richness of the seared flank steak. The technique matters too — cooking the beef in a single layer over high heat gets you that satisfying sear, and letting the mushrooms sit undisturbed in the pan develops a golden crust that makes them anything but an afterthought. Arrowroot starch ties the whole sauce together into something silky and clingy, the kind that coats every piece of carrot and zucchini right down to the last bite. Serve it straight from the pan while everything is still hot and the scallion greens are fresh and fragrant on top.
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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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