Turkey Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with color, this stir-fry delivers everything you want from a weeknight dinner — tender seared beef, golden mushrooms, and crisp-tender carrots and zucchini all pulled together by a glossy, ginger-forward sauce. Coconut aminos stand in for traditional soy sauce, bringing that deep umami flavor without any wheat or soy concerns, while arrowroot starch gives the sauce a beautiful, clingy consistency that coats every bite. The quick marinade is a small step that pays off big, helping the flank steak develop a proper sear when it hits that screaming-hot skillet. Cooking the beef in batches and letting the mushrooms go undisturbed until golden are the two moves that separate a great stir-fry from a steamed, soggy one — and both are easy to nail at home. Apple cider vinegar adds just enough brightness to balance the richness of the beef, and a hit of turmeric gives the sauce a warm, earthy depth you'll notice without being able to quite place. Finish with scallion greens and a handful of fresh cilantro or parsley, and you've got a dish that looks and tastes like it took far more effort than it did.
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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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