Rice Free Beef and Mushroom Stir-Fry
Skipping the usual bed of rice doesn't mean skipping satisfaction — this stir-fry is so loaded with tender beef, golden mushrooms, and crisp-tender vegetables that you genuinely won't miss it. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply savory, slightly caramelized crust that makes stir-fry worth the effort. Cremini or shiitake mushrooms add a meaty, earthy depth, while carrots and zucchini bring color and just enough bite to keep every forkful interesting. The sauce — coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot — pulls everything together into a glossy, bold coating that clings to every piece. Coconut aminos stand in beautifully for soy sauce here, so the whole dish stays grain-free without any flavor compromise. A high-heat sear, a quick toss, and a scatter of scallion greens and fresh herbs at the end make this feel like proper restaurant-style cooking done entirely in one pan at home. It's the kind of weeknight dinner that looks impressive, tastes even better, and comes together faster than you'd expect.
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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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