Emulsifier Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner delivers everything you want from a weeknight stir-fry — tender seared beef, golden mushrooms, and crisp-tender vegetables all wrapped in a glossy, savory sauce. The trick is in the technique: high heat, single-layer searing, and a quick-moving spatula give you that satisfying wok-style char without any special equipment. Coconut aminos stand in for conventional soy sauce, bringing that deep umami flavor without the additives and emulsifiers that sneak into so many bottled sauces and condiments. Arrowroot starch does the thickening work here, pulling the sauce into a silky, clingy coating that's completely clean-label. A hit of apple cider vinegar and fresh ginger keep the flavor bright and lively, while turmeric adds a warm, earthy undertone and a gorgeous golden hue. Every ingredient in this dish is exactly what it says it is — no hidden stabilizers, no mystery additives, just real food cooked fast and served hot. Finish it with a scatter of scallion greens and fresh herbs, and it 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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