Rye Free Beef and Mushroom Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Sizzling beef, golden mushrooms, and a glossy, ginger-spiked sauce — this stir-fry hits every note you want from a weeknight dinner without any of the usual ingredient concerns. Coconut aminos stand in for soy sauce throughout, which means the deep, savory flavor is there without any hidden grains or fermented wheat derivatives that can sneak into conventional stir-fry sauces. Arrowroot starch does the thickening work, pulling the sauce into a silky, clingy coating that wraps around every slice of beef and every piece of vegetable. The high-heat sear on the flank steak and the undisturbed browning of the cremini or shiitake mushrooms are what give this dish its restaurant-quality depth — patience at that stage pays off big. Carrots, zucchini, garlic, and scallions round out the pan with color and crunch, and a touch of turmeric in the sauce adds warmth and a gorgeous golden hue. Everything comes together in one skillet, and a handful of fresh cilantro or parsley at the end keeps it bright and lively. It's the kind of meal that feels indulgent but is built entirely from clean, straightforward ingredients you can trust.

About Fig

Fig 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
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
See all
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!