Cinnamon Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with bold umami flavor, this beef and mushroom stir-fry is the kind of weeknight dinner that feels like it came from a restaurant kitchen. Thinly sliced steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building a gorgeous sear that locks in all that juicy flavor. Cremini or shiitake mushrooms go golden and tender alongside crisp carrots and zucchini, making this a genuinely well-rounded one-pan meal. Many stir-fry sauces and spice blends sneak in cinnamon as a background note, so cooking from scratch here is a real advantage — every ingredient in this recipe is straightforward and easy to verify. The sauce leans on coconut aminos, apple cider vinegar, turmeric, and fresh ginger for a bright, slightly tangy depth that absolutely does not need any warming spice to feel complete. Arrowroot starch pulls the sauce together into a glossy, clingy coating that makes every bite of beef and vegetable taste intentional. Finish it with scallion greens and a handful of fresh herbs, and you've got a dish that looks as good as it tastes.
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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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