High Fructose Corn Syrup Free Beef and Mushroom Stir-Fry
Stir-fry nights just got a serious upgrade, and this one delivers the kind of saucy, savory satisfaction that usually comes loaded with sketchy bottled sauces. The secret is coconut aminos, which brings that deep, umami-rich flavor you expect from a classic stir-fry without any of the corn syrup-laden condiments that sneak into most takeout-style dishes. A splash of apple cider vinegar and fresh ginger round out the sauce with brightness and a gentle kick, while arrowroot starch pulls it all together into a glossy, clingy coating that clings to every slice of beef and vegetable. The technique matters here too — searing the flank steak in a screaming-hot skillet in batches gives you that beautiful caramelized crust instead of a steamed, grey disappointment. Cremini or shiitake mushrooms go golden and meaty, the carrots hold a satisfying bite, and the zucchini softens just enough at the edges to feel silky without going limp. Every ingredient is whole and straightforward, so you know exactly what's going into the pan and onto your plate. Finish it 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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