Lupin Free Beef and Mushroom Stir-Fry
Few weeknight dinners hit as hard as a sizzling stir-fry, and this beef and mushroom version delivers serious restaurant-level flavor with nothing sketchy hiding in the sauce. Coconut aminos stand in for soy sauce throughout — both in the marinade and the glossy finishing sauce — which means the whole dish is built from clean, whole-food ingredients you can actually read on the label. The arrowroot starch does double duty, tenderizing the beef during its quick marinade and then thickening the sauce into something that clings beautifully to every slice of steak and golden mushroom. Cremini or shiitake mushrooms, carrots, and zucchini bring real texture and color, so this is a full meal in one pan rather than a sad pile of meat. A hit of fresh ginger and turmeric in the sauce gives it warmth and depth without relying on any processed flavor packets or flour-based thickeners that could introduce unwanted ingredients. The high-heat sear is the real secret — working in batches and letting the beef and mushrooms sit undisturbed builds that caramelized crust that makes every bite satisfying. Finish it with scallion greens and a handful of fresh herbs, and dinner is on the table before anyone has time to complain they're hungry.
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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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