Nightshade Free Beef and Mushroom Stir-Fry
Stir-fry nights just got a serious upgrade, and this one proves you don't need soy sauce, chili paste, or tomato-based anything to build deep, satisfying flavor. Coconut aminos stand in beautifully for traditional soy sauce, delivering that savory, slightly sweet backbone without any of the usual nightshade-family ingredients that can sneak into takeout-style dishes. The sauce gets its warmth from fresh ginger and a touch of turmeric rather than peppers or paprika, so every element is intentional and genuinely safe for sensitive eaters. Thinly sliced beef is seared hard over high heat for that caramelized crust, then tossed back in with golden mushrooms, tender carrots, and bright zucchini — it's a full, colorful meal in one pan. Arrowroot starch does the thickening work, pulling the sauce into a glossy, clingy coating that makes every bite feel restaurant-worthy. The whole thing comes together with straightforward technique and ingredients you can actually verify, which is a relief when store-bought sauces are basically a minefield of hidden peppers and spice blends. Finish it with scallion greens and fresh herbs, and you've got a weeknight dinner that's as vibrant as it is reassuring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!