Walnut Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like it took way more effort than it actually did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply savory, slightly caramelized crust that makes stir-fry so satisfying. Golden mushrooms, tender carrots, and bright zucchini round out the vegetables, giving you color, texture, and substance in every bite. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot — pulls everything together into a glossy, cling-to-every-piece coating that tastes far more complex than its ingredient list suggests. Stir-fry dishes can sometimes sneak in nut-based oils or sauces that make them off-limits, but this one keeps things clean with coconut oil and pantry-friendly staples from start to finish. Scallion greens and a handful of fresh cilantro or parsley scattered on top at the end add a pop of freshness that ties the whole dish together. Serve it straight from the pan while the sauce is still glossy and the vegetables still have a little bite.
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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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