Paleo Beef and Mushroom Stir-Fry
Stir-fry nights just got a serious upgrade, and this one delivers the kind of bold, savory flavors that make you forget you're eating clean. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned, restaurant-quality sear right at home. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot — thickens beautifully and clings to every piece of beef, mushroom, carrot, and zucchini in the pan. Coconut aminos do all the heavy lifting here, standing in for soy sauce with a slightly sweeter, mellow depth that works perfectly without any grain or legume ingredients in sight. Cremini or shiitake mushrooms add an earthy, meaty bite that makes this feel genuinely satisfying rather than like something is missing. The whole thing comes together in one skillet with straightforward technique — high heat, good timing, and a quick toss — so weeknight cooking stays simple even when you're keeping things grain-free. Finish it with scallion greens and a handful of fresh herbs, and you've got a vibrant, colorful bowl that looks as good as it tastes.
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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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