Hazelnut Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it took way more effort than it actually did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply savory, slightly caramelized sear that makes stir-fry so satisfying. Golden mushrooms, tender carrots, and bright zucchini round out the vegetables, while a punchy sauce built on coconut aminos, apple cider vinegar, and turmeric ties everything together with a glossy, clingy finish. The whole thing comes together in one large skillet or wok, which means minimal cleanup and maximum flavor. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnut-derived oils, pastes, and flavorings — every ingredient is straightforward and easy to verify at the store. Coconut aminos do all the heavy lifting in place of traditional soy-based sauces, so the umami depth is fully there without any of the usual label-reading stress. Serve it straight from the pan, scattered with scallion greens and a handful of fresh herbs, and dinner is done.
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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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