Capsaicin Free Beef and Mushroom Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Capsaicin Free Beef and Mushroom Stir-Fry

Stir-fry nights can feel off-limits when you're avoiding capsaicin, since so many versions lean hard on chili oil, sriracha, or spicy bean paste for their signature punch. This one proves you don't need any of that to get a deeply satisfying, restaurant-worthy result. The flavor foundation here is built from coconut aminos, apple cider vinegar, fresh ginger, and a touch of turmeric — earthy, savory, and just bright enough to make every bite interesting. Thinly sliced beef gets a quick marinade before hitting a screaming-hot skillet, where it sears into tender, caramelized strips that hold up beautifully against the golden mushrooms, crisp-tender carrots, and soft zucchini. The arrowroot-thickened sauce pulls everything together into a glossy, clingy coating that tastes like it took way more effort than it did. Garlic and scallions add that aromatic backbone you'd expect from a great stir-fry, and a scatter of fresh herbs at the end keeps it feeling vibrant and fresh. Serve it straight from the pan while everything is still sizzling.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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