Soy Free Beef and Mushroom Stir-Fry
Stir-fry night gets a serious upgrade with this savory, umami-packed dish built around tender seared beef, golden mushrooms, and crisp-tender vegetables all tossed in a glossy, ginger-forward sauce. The secret weapon here is coconut aminos, which delivers that deep, salty-sweet depth you'd expect from traditional soy sauce — without any soy in sight. It's used twice: once to marinate the beef and lock in flavor, and again as the backbone of the sauce, so every bite is well-seasoned all the way through. Arrowroot starch does the thickening work, giving the sauce that satisfying, restaurant-style cling that coats the beef and vegetables beautifully. High heat and a hot skillet are what make this dish sing — searing the beef in batches and letting the mushrooms go undisturbed until golden keeps everything from steaming and turning soggy. A hit of apple cider vinegar brightens the whole pan, while turmeric and fresh ginger add warmth without overpowering the other flavors. Finish it with scallion greens and a handful of fresh herbs, and you've got a weeknight dinner that looks and tastes like you actually tried.
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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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