Shellfish Free Beef and Mushroom Stir-Fry
Sizzling beef, golden mushrooms, and crisp-tender vegetables come together in a glossy, ginger-forward sauce that tastes like it took way more effort than it actually did. The marinade — coconut aminos, fresh ginger, and a touch of arrowroot starch — gives the flank steak a beautifully caramelized sear that holds up when everything gets tossed together at the end. Coconut aminos stand in for traditional soy-based sauces here, which means the whole dish is built on clean, straightforward ingredients with no hidden seafood-derived additives to worry about. A hit of apple cider vinegar and ground turmeric in the sauce adds brightness and warmth that makes every bite feel layered and intentional. Cremini or shiitake mushrooms bring a deep, savory earthiness that pairs perfectly with the sweet crunch of carrot matchsticks and the soft edges of zucchini half-moons. The key to getting that restaurant-quality finish is cooking over high heat and not crowding the pan — the recipe walks you through it step by step so the sauce thickens into something that genuinely clings. Finish it with scallion greens and a handful of fresh cilantro, and you've got a weeknight dinner that looks and tastes like a serious treat.
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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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