Citrus Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with real vegetables, this stir-fry delivers the kind of bold weeknight dinner that feels like takeout but comes together entirely in your own skillet. The sauce gets its depth from coconut aminos and a splash of apple cider vinegar, which brings brightness without relying on any citrus juice or zest — a common hidden ingredient in stir-fry sauces and marinades that can catch people off guard. Arrowroot starch does the thickening work here, pulling the sauce into a glossy, clingy coat that clings to every slice of seared beef and tender vegetable. Cremini or shiitake mushrooms add an earthy, meaty quality that makes the dish feel genuinely hearty, while carrots and zucchini keep things colorful and fresh. The technique matters too — searing the beef in a hot skillet in a single layer builds real caramelized flavor before the vegetables ever hit the pan. Everything comes together quickly once the prep is done, so it's worth having your ingredients ready before you turn on the heat. Finish with scallion greens and a handful of fresh herbs, and you've got a dish that looks and tastes like you put in far more effort than you actually did.
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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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