Chicken Free Beef and Mushroom Stir-Fry
Savory, satisfying, and built entirely around beef, this stir-fry is a weeknight powerhouse that delivers serious restaurant-style flavor without a single piece of poultry in sight. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it sears into something genuinely crave-worthy. Earthy cremini or shiitake mushrooms, sweet carrot matchsticks, and tender zucchini round out the pan with color and texture that make every bite interesting. The sauce — coconut aminos, apple cider vinegar, a touch of turmeric, and arrowroot starch — pulls everything together into a glossy, clingy coating that tastes like it took way more effort than it did. Cooking in batches and keeping the heat high are the two moves that separate a soggy stir-fry from one with real caramelized depth, and this recipe walks you through both. Finish it with scallion greens and a handful of fresh cilantro or parsley, and you've got a dish that looks as good as it tastes. It's the kind of meal that earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!