Chestnut Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it took serious effort but comes together in one pan with straightforward, whole-food ingredients. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot wok, building that deep, caramelized sear that makes stir-fry so satisfying. Cremini or shiitake mushrooms go in next, cooked until golden and tender, followed by carrots and zucchini that stay bright and just slightly crisp. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch more ginger — pulls everything together into a glossy, savory coating that clings to every piece of beef and vegetable. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and delicious option because every ingredient is clean and straightforward — no hidden nut-based sauces, no chestnut flour thickeners, just arrowroot starch doing the work. Scallion greens and fresh cilantro or parsley finish it off with a pop of color and freshness. Serve it straight from the pan while the sauce is still bubbling and you've got a dinner that earns serious repeat requests.
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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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