Wheat Free Beef and Mushroom Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Savory, saucy, and loaded with tender beef and golden mushrooms, this stir-fry hits every note you want from a weeknight dinner — fast, satisfying, and genuinely crave-worthy. The secret weapon here is coconut aminos, which delivers that deep, umami-rich flavor you'd expect from a classic stir-fry sauce without any wheat or soy in sight. Arrowroot starch steps in to marinate the beef and thicken the sauce, giving you that glossy, restaurant-style coating that clings to every piece of meat and vegetable. Cremini or shiitake mushrooms get a proper sear in a screaming-hot skillet, developing golden, caramelized edges that add serious depth to the dish. Carrots, zucchini, and scallions round out the vegetables with color and crunch, while fresh ginger and garlic keep the aromatics bright and bold. A splash of apple cider vinegar in the sauce adds just enough tang to balance the richness of the beef. Serve it straight from the pan over rice or on its own, and don't skip the fresh herbs — they make the whole thing pop.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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