Carrageenan Free Beef and Mushroom Stir-Fry
Sizzling beef, golden mushrooms, and crisp-tender vegetables come together in a glossy, ginger-forward sauce that tastes like it took way more effort than it actually did. The marinade — coconut aminos, fresh ginger, and a touch of arrowroot starch — gives the flank steak a savory depth and a beautiful sear when it hits that screaming-hot skillet. Coconut aminos stand in for conventional soy sauce throughout, which matters because many bottled sauces and condiments sneak in additives that people avoiding carrageenan have to watch for on every label. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence rather than squinting at fine print. The sauce gets its body from arrowroot and a hit of brightness from apple cider vinegar and turmeric, coating every piece of beef and vegetable without anything unnecessary. Cremini or shiitake mushrooms bring an earthy, meaty quality that makes this feel genuinely satisfying, while the carrots and zucchini keep things colorful and fresh. Serve it straight from the pan while the sauce is still glossy and the scallion greens are just barely wilted — it's the kind of weeknight dinner that disappears fast.
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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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