Celery Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner brings together tender seared beef, golden mushrooms, and crisp-tender vegetables in a glossy, ginger-forward sauce that tastes like it came from your favorite takeout spot. Coconut aminos stand in for soy sauce throughout — both in the marinade and the stir-fry sauce — delivering that savory, umami-rich depth without any of the usual allergen concerns that come with bottled condiments. A touch of arrowroot starch gives the sauce that satisfying, restaurant-style cling that coats every piece of beef and vegetable beautifully. The high-heat searing technique is what makes this dish sing: getting the pan properly hot before adding the beef and mushrooms separately ensures browning instead of steaming, which means real flavor. Carrots, zucchini, and scallions round out the vegetable lineup, keeping things colorful and fresh without relying on any aromatic base that could cause problems for those avoiding certain stalky vegetables. The whole thing comes together in one large skillet or wok, making cleanup as easy as the cooking itself. Finish with a scatter of scallion greens and fresh cilantro or parsley, and dinner is on the table before anyone has time to complain they're hungry.
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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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