Eggless Beef and Mushroom Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did — tender seared beef, golden mushrooms, and crisp-tender carrots and zucchini all tossed in a glossy, savory sauce. The marinade does real work here, coating the flank steak in coconut aminos and fresh ginger so every bite is deeply flavored before it even hits the pan. Coconut aminos stand in for traditional soy sauce throughout, bringing that rich umami depth without any of the additives that can sneak into bottled stir-fry sauces. Arrowroot starch pulls double duty — first to help the beef sear beautifully, then to thicken the sauce into something that clings and coats rather than pooling at the bottom of the pan. The high-heat technique is what makes this dish sing: searing the beef in batches and letting the mushrooms sit undisturbed until golden means you get real caramelization instead of a steamed, soggy mess. A scatter of scallion greens and fresh cilantro at the end keeps everything bright and fresh. Serve it straight from the skillet and it's genuinely hard to believe there's no egg in sight.
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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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