Mustard Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with color, this beef and mushroom stir-fry is the kind of weeknight dinner that looks like it took way more effort than it did. Thinly sliced steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it picks up a gorgeous sear that makes every bite deeply flavorful. The sauce — built on coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot — comes together in seconds and clings beautifully to the beef and vegetables once it hits the heat. Stir-fry sauces are one of those sneaky places where mustard can hide, especially in store-bought blends, but every ingredient here is straightforward and easy to verify. Cremini or shiitake mushrooms, carrot matchsticks, and zucchini round out the pan with great texture and a little sweetness that balances the savory sauce perfectly. The technique of cooking everything in batches keeps the heat high and the vegetables bright rather than steamed and soggy. Finish it with scallion greens and a handful of fresh cilantro or parsley, and you've got a restaurant-quality dish that's completely built from scratch.
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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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