Sesame Free Beef and Mushroom Stir-Fry
Stir-fry nights can get complicated fast when you're avoiding sesame, since traditional sauces and oils almost always sneak it in. This version sidesteps the problem entirely by building its savory depth from coconut aminos, apple cider vinegar, and a touch of turmeric — no sesame oil, no sesame seeds, no stress. The result is a glossy, flavor-packed sauce that clings to every slice of seared beef and golden mushroom in the pan. Cremini or shiitake mushrooms bring that satisfying umami backbone, while carrots and zucchini add color and just enough bite to keep things interesting. Cooking the beef in a single layer over high heat is the move here — that quick sear locks in the juices and gives you those slightly caramelized edges that make a stir-fry feel restaurant-worthy. Everything comes together fast once the prep is done, so it's a great weeknight option when you want something bold and nourishing without a long list of workarounds. Finish it with scallion greens and a handful of fresh cilantro or parsley, and dinner is done.
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
- 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!