Seed Oil Free Beef and Mushroom Stir-Fry
Skipping the bottle of vegetable or canola oil is easier than it sounds when you have coconut oil doing the heavy lifting — it handles high heat beautifully and brings a clean, neutral richness that lets the real flavors shine. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deep, caramelized sear that makes stir-fry so satisfying. Cremini or shiitake mushrooms go in next and get their own moment of undisturbed contact with the pan, so they turn golden and meaty rather than steaming into a soggy pile. Carrots and zucchini round out the vegetable lineup with color and just enough bite, while garlic and scallion whites bloom in the center of the skillet for about thirty seconds of pure fragrance. The sauce — coconut aminos, apple cider vinegar, a touch of turmeric, and arrowroot starch — pulls everything together into a glossy, savory coating that clings to every piece of beef and vegetable without a drop of industrial oil in sight. It's the kind of weeknight dinner that tastes like it came from a restaurant, and you'll know exactly what went into every bite.
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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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