Gluten Free Beef and Mushroom Stir-Fry
Stir-fry nights are already fast and satisfying, but this beef and mushroom version hits differently — tender seared steak, golden cremini or shiitake mushrooms, and a glossy, ginger-forward sauce that clings to every piece of carrot and zucchini in the pan. The secret to keeping it completely wheat-free is coconut aminos in place of soy sauce, which delivers that same savory depth without any gluten concerns. Arrowroot starch does double duty here, first tenderizing the marinated beef and then thickening the sauce into something silky and restaurant-worthy. Apple cider vinegar and turmeric round out the sauce with a subtle brightness and warmth that makes the whole dish feel layered and intentional. The high-heat searing technique — cooking the beef in a single layer and letting it sit undisturbed — is what gives you that proper caramelized crust instead of a sad, steamed result. Everything comes together in one skillet, and the vegetables stay vibrant and just-tender rather than soggy. Serve it straight from the pan 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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