Legume Free Beef and Mushroom Stir-Fry
Savory, saucy, and loaded with tender beef and golden mushrooms, this stir-fry hits every note you want from a weeknight dinner — fast, satisfying, and genuinely crave-worthy. The marinade does real work here, coating thinly sliced flank steak in coconut aminos and fresh ginger so every bite carries deep, savory flavor before it even hits the pan. Coconut aminos stand in for traditional soy sauce throughout, which means the whole dish stays completely free of soy and any legume-derived ingredients without sacrificing that rich, umami-forward backbone. Arrowroot starch pulls double duty — tenderizing the beef in the marinade and then thickening the glossy sauce into something that clings beautifully to every carrot matchstick and zucchini half-moon. The key technique is high heat and patience: letting the beef sear undisturbed and giving the mushrooms time to go golden rather than steamy makes the difference between a great stir-fry and a soggy one. A finish of scallion greens and fresh cilantro or parsley brightens the whole pan right before serving. This is the kind of meal that looks impressive but comes together with straightforward ingredients and a single skillet.
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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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