Seeds Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it came from a restaurant but comes together entirely in your own kitchen. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply savory, caramelized crust that makes stir-fry so satisfying. Cremini or shiitake mushrooms, tender carrots, and bright zucchini round out the pan with color and texture, while a glossy sauce built from coconut aminos, apple cider vinegar, and turmeric ties everything together beautifully. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — traditional stir-fry sauces often lean on sesame oil or sesame-based condiments, but every ingredient here sidesteps that entirely without sacrificing any depth of flavor. Arrowroot starch does the thickening work, giving the sauce that satisfying, clingy consistency that coats every piece of beef and vegetable. A scatter of scallion greens and fresh cilantro or parsley at the end keeps things vibrant and fresh. Serve it straight from the pan while everything is still glossy and hot.
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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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