Paraben Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it took serious effort, but comes together with straightforward technique and a handful of whole, recognizable ingredients. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply browned, restaurant-style sear that makes every bite satisfying. Cremini or shiitake mushrooms go in next, cooked until golden and tender, followed by carrots and zucchini that stay bright and just slightly crisp. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot — pulls everything together into a glossy, savory coating that clings to every piece of beef and vegetable. For anyone navigating preservative-heavy bottled sauces and condiments, this recipe sidesteps all of that by leaning on fresh aromatics like garlic, scallions, and ginger to do the heavy lifting on flavor. Everything finishes with a scatter of scallion greens and optional fresh herbs, making it as visually appealing as it is delicious. Serve it straight from the pan while it's still hot and glossy — it really doesn't need anything else.
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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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