Nutmeg Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it came from a restaurant — deeply savory beef, golden mushrooms, and crisp-tender vegetables all coated in a glossy, ginger-forward sauce. The marinade of coconut aminos, fresh ginger, and arrowroot starch does serious work here, tenderizing the beef and helping it develop a beautiful sear when it hits that screaming-hot pan. Many store-bought stir-fry sauces and spice blends sneak in warm spices you might not expect, so building the sauce from scratch with simple, clearly labeled ingredients keeps everything clean and worry-free. Apple cider vinegar adds a bright lift, while turmeric gives the sauce a warm, earthy depth without relying on any of the usual suspects hiding in pre-made blends. The technique of cooking in batches and keeping the heat high is what separates a proper stir-fry from a soggy sauté — follow the steps and you'll get that satisfying caramelized crust on both the beef and the mushrooms. Carrots, zucchini, and scallions round out the dish with color and crunch, making it feel complete straight from the pan. Serve it as-is or spoon it over rice or cauliflower rice for a meal that's genuinely hard to improve on.
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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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