Nitrate & Nitrite Free Beef and Mushroom Stir-Fry
Savory, satisfying, and built entirely from whole, clean ingredients, this beef and mushroom stir-fry is the kind of weeknight dinner that feels indulgent without any of the usual compromises. Conventional soy sauce and many bottled stir-fry sauces are common sources of hidden preservatives, so swapping in coconut aminos keeps every drop of that umami-rich flavor while staying completely free of added nitrates and nitrites. The marinade does double duty — tenderizing the thinly sliced beef and laying down a savory base that carries through every bite. Cremini or shiitake mushrooms bring a deep, meaty depth to the pan, while carrots and zucchini add color, texture, and a little natural sweetness. Fresh ginger and garlic hit the hot skillet at just the right moment, and the turmeric-spiked sauce thickens beautifully around the beef and vegetables thanks to arrowroot starch. The high-heat sear is the real secret here — it builds that golden, slightly caramelized crust on the beef that makes this dish taste like something from a restaurant. Finish it with scallion greens and a handful of fresh cilantro or parsley, and you've got a bold, vibrant plate that's as clean as it is crave-worthy.
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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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