Cashew Free Beef and Mushroom Stir-Fry
Sizzling beef, golden mushrooms, and crisp-tender vegetables all tossed in a glossy, ginger-forward sauce — this stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant. The marinade does real work here, coating the thinly sliced beef in coconut aminos and arrowroot so it sears up beautifully and stays juicy. Coconut aminos stand in for soy sauce throughout, giving you that deep, savory backbone without any soy or wheat in the mix. The sauce gets a subtle warmth from fresh ginger and a golden hue from turmeric, while apple cider vinegar keeps everything bright and balanced. Stir-fries can sometimes sneak in nut-based sauces or oils, but every component here is straightforward — coconut oil, whole vegetables, and pantry staples you can easily verify. Cremini or shiitake mushrooms add an earthy, meaty depth that makes the dish feel genuinely satisfying, and the carrots and zucchini bring color and crunch to every bite. Serve it straight from the skillet with a scatter of scallion greens and fresh herbs, and dinner is done.
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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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