Citric Acid Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with color, this beef and mushroom stir-fry delivers everything you want from a weeknight dinner without any of the hidden additives that make so many takeout-style dishes off-limits. Coconut aminos stand in for conventional soy sauce, bringing that deep, umami-rich backbone without the citric acid that often sneaks into bottled condiments and marinades. A small splash of apple cider vinegar adds just enough brightness to the sauce while staying well within what this diet allows. The arrowroot starch does double duty — first tenderizing the beef during its quick marinade, then thickening the sauce into a glossy, cling-worthy coating that pulls everything together beautifully. Cremini or shiitake mushrooms, matchstick carrots, and zucchini give you serious texture and substance, so this feels like a full, hearty meal rather than a compromise. Cooking everything over high heat in a wide skillet means the vegetables stay vibrant and the beef gets a proper sear instead of steaming through. Finish it with scallion greens and fresh herbs and you have a dish that looks and tastes like it came from somewhere far more complicated than your own stovetop.
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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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