Xanthan Gum Free Beef and Mushroom Stir-Fry
Savory, satisfying, and packed with bold flavor, this beef and mushroom stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. Thinly sliced steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned, restaurant-style sear right at home. The sauce comes together with pantry-friendly ingredients — coconut aminos, apple cider vinegar, turmeric, and arrowroot starch — so there's no need to reach for any conventional thickeners that might sneak in unwanted additives. Arrowroot does all the heavy lifting here, pulling the sauce into a glossy, clingy coating that hugs every piece of beef and vegetable beautifully. Cremini or shiitake mushrooms add an earthy depth, while carrots and zucchini keep things colorful and fresh. Because every ingredient is straightforward and whole-food based, you can skip the label-reading anxiety that comes with store-bought stir-fry sauces and bottled marinades. Finish it with scallion greens and a handful of fresh herbs, and dinner is on the table fast.
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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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