Pregnancy Friendly Beef and Mushroom Stir-Fry
This colorful, satisfying stir-fry is the kind of weeknight dinner that feels indulgent but is actually working hard for you. Tender seared beef delivers a solid hit of iron and protein — two nutrients that matter a lot when you're eating for two — while the rainbow of cremini mushrooms, carrots, and zucchini packs in real vegetable variety without any fuss. The sauce leans on coconut aminos instead of traditional soy sauce, which means you're skipping the high sodium and additives that can sneak into store-bought stir-fry sauces. Fresh ginger and turmeric bring warmth and depth to every bite, and both have a long history of being gentle, wholesome additions to a pregnancy-conscious plate. The arrowroot starch gives the sauce that glossy, clingy texture you want without any cornstarch or thickeners you might want to avoid. Everything cooks fast over high heat, so the vegetables stay bright and the beef stays juicy — no sad, overcooked dinner here. Finish it with a scatter of scallion greens and fresh herbs, and you've got a dish that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
Ingredient noteCook all meat thoroughly when pregnant.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!