MSG Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner delivers everything you want from a takeout-style stir-fry — tender seared beef, golden mushrooms, and crisp-tender vegetables — all without a single packet of seasoning mix or bottled sauce that might be hiding unwanted additives. Coconut aminos stand in for soy sauce throughout, lending that deep, savory backbone while keeping the ingredient list completely clean. A touch of apple cider vinegar and fresh ginger in the sauce add brightness and warmth, and a pinch of turmeric gives the whole dish a gorgeous golden hue. The arrowroot starch does double duty here, first locking moisture into the beef during the marinade, then thickening the sauce into a glossy, clingy coating that makes every bite irresistible. Cooking in batches over high heat is the real secret — it ensures the beef gets a proper sear and the mushrooms turn golden rather than steaming in their own liquid. Scallions, garlic, carrots, and zucchini round out the pan with color and crunch, so this is genuinely a one-skillet meal worth putting on regular rotation.
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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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