Caffeine Free Beef and Mushroom Stir-Fry
Savory, colorful, and packed with bold umami flavor, this beef and mushroom stir-fry is the kind of weeknight dinner that looks and tastes like it took way more effort than it did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it develops a gorgeous sear in just a couple of minutes. Cremini or shiitake mushrooms go in next and cook until golden and tender, followed by carrots and zucchini that stay bright and just-crisp — the kind of vegetable texture that actually makes you want to eat your vegetables. The sauce pulls everything together with a glossy, ginger-forward finish that clings beautifully to every bite. Coconut aminos stand in for traditional soy sauce here, delivering that deep, savory depth without any of the additives that can sneak caffeine or other stimulants into your meal — no tea extracts, no hidden ingredients to second-guess. Everything in this dish is straightforward and real: fresh aromatics, whole vegetables, and a clean sauce you whisk together in under a minute. Serve it straight from the pan while it's still sizzling and finish with scallion greens and a handful of fresh herbs for a restaurant-worthy result right at home.
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!