Dairy Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with color, this stir-fry delivers everything you want from a weeknight dinner — tender seared beef, golden mushrooms, and crisp-tender carrots and zucchini all wrapped in a glossy, ginger-forward sauce. Coconut aminos stand in for soy sauce throughout both the marinade and the sauce, bringing that deep, slightly sweet umami punch without any dairy or soy to worry about. Apple cider vinegar adds a bright lift, while arrowroot starch thickens the sauce into something that genuinely clings to every piece of beef and vegetable. The technique matters here: searing the beef in a screaming-hot skillet in a single layer builds real caramelized flavor, and cooking the mushrooms undisturbed until golden means you get texture instead of steam. Everything comes together fast once the prep is done, so it's worth having your sauce whisked and your vegetables cut before the heat goes on. Finish with scallion greens and a handful of fresh cilantro or parsley, and you've got a dish that looks and tastes like it took far more effort than it 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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