Oats Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is everything a weeknight stir-fry should be — tender seared beef, golden mushrooms, and crisp-tender vegetables all pulled together by a glossy, savory sauce. Coconut aminos stand in for soy sauce throughout, delivering that deep, umami-rich flavor without any grain-based ingredients sneaking into the mix. Arrowroot starch does the heavy lifting as a thickener, giving the sauce that satisfying, restaurant-style cling you want coating every bite. The technique matters here: searing the beef in a screaming-hot skillet in a single layer builds real browning, while cooking the mushrooms undisturbed lets them go golden rather than steamy and soft. Carrots and zucchini add color and a little crunch, and fresh ginger woven through both the marinade and the sauce keeps every layer bright and lively. It all comes together fast once the prep is done, making it a genuinely satisfying dinner that doesn't feel like a compromise.
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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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