Honey Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is everything a weeknight stir-fry should be — bold, savory, and packed with tender beef, golden mushrooms, and crisp-tender vegetables that actually hold their own. The sauce gets its depth from coconut aminos and apple cider vinegar, with a touch of turmeric and fresh ginger that makes the whole pan smell incredible. Many bottled stir-fry sauces sneak in sweeteners, so building your own from scratch here means you stay in full control of what goes into the dish. Arrowroot starch does double duty, first locking moisture into the marinated beef and then thickening the sauce into a glossy, clingy coating that ties everything together. The high-heat searing technique is key — letting the beef and mushrooms sit undisturbed in the pan builds that caramelized, restaurant-style browning that makes each bite satisfying rather than steamed and soggy. Carrots, zucchini, and scallions round out the vegetables with color and crunch, and a handful of fresh cilantro or parsley at the end brightens the whole plate. Serve it straight from the skillet while everything is still glossy and hot.
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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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