Peanut Free Beef and Mushroom Stir-Fry
Sizzling beef, golden mushrooms, and crisp vegetables come together in a glossy, ginger-forward sauce that makes this stir-fry genuinely hard to stop eating. The beef is marinated in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which means you get that satisfying sear and tender bite without any soy sauce or mystery condiments in the mix. Cremini or shiitake mushrooms add a deep, savory backbone, while carrots and zucchini keep things bright and colorful. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and fresh ginger — thickens beautifully and clings to every piece in the pan. For anyone navigating nut allergies, this recipe is naturally free of peanut oil, peanut-based sauces, and the kind of bottled stir-fry shortcuts that often carry cross-contact warnings on the label. Everything comes together in one skillet, making cleanup as easy as the cooking itself. Finish it with scallion greens and a handful of fresh cilantro, and dinner looks like it came from a restaurant.
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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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