Gelatin Free Beef and Mushroom Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

This sizzling skillet dinner is everything a weeknight stir-fry should be — deeply savory, loaded with tender beef and golden mushrooms, and packed with colorful vegetables that stay crisp and bright. The marinade of coconut aminos, fresh ginger, and arrowroot starch does double duty, tenderizing the flank steak while setting up a gorgeous sear in the hot pan. Many store-bought stir-fry sauces and seasoning blends sneak in gelatin-based thickeners or additives, but here arrowroot starch handles all the thickening naturally, pulling the sauce into a glossy, clingy coating without any animal-derived gelling agents. Coconut aminos bring that deep, umami-rich flavor you'd expect from a classic stir-fry sauce, while apple cider vinegar and turmeric add a subtle brightness and warmth that make the whole dish feel layered and intentional. Cremini or shiitake mushrooms get their own moment in the pan — seared undisturbed until golden — so they bring real depth rather than just fading into the background. Carrots, zucchini, garlic, and scallions round everything out with color, crunch, and freshness. Serve it straight from the skillet with a scatter of herbs and you've got a genuinely satisfying meal that doesn't compromise on flavor or technique.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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