Pecan Free Beef and Mushroom Stir-Fry
This sizzling skillet dish is the kind of weeknight dinner that looks and tastes like it took way more effort than it actually did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that gorgeous sear that makes stir-fry so satisfying. Cremini or shiitake mushrooms go in next, cooked until golden and tender, followed by carrots and zucchini that stay bright and just barely crisp at the edges. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch more ginger — pulls everything together into a glossy, savory coating that clings to every piece of beef and vegetable. Tree nut concerns are a non-issue here since every ingredient is straightforward and whole, with no sauces or seasonings that typically sneak in unexpected additions. Scallion greens and a handful of fresh cilantro or parsley finish it off with a pop of color and freshness. Serve it straight from the pan while the sauce is still bubbling and you've got a genuinely impressive meal on the table fast.
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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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