Yeast Free Beef and Mushroom Stir-Fry
This sizzling skillet dinner is everything a weeknight stir-fry should be — tender seared beef, golden mushrooms, and crisp-tender vegetables all pulled together by a glossy, deeply savory sauce. The trick is coconut aminos in place of traditional soy sauce, which keeps the whole dish free from fermented ingredients without sacrificing that rich, umami-forward flavor you expect from a great stir-fry. Apple cider vinegar adds just enough brightness to the sauce, while fresh ginger and turmeric bring warmth and depth that make every bite feel intentional. Arrowroot starch does double duty here, first locking moisture into the marinated beef and then thickening the sauce into something that clings beautifully to every piece of carrot, zucchini, and mushroom. Cooking the beef in a single layer over high heat is the move — that quick, undisturbed sear builds the kind of caramelized crust that makes this dish genuinely craveable. Scallion greens and a handful of fresh cilantro or parsley scattered over the top at the end keep things vibrant and fresh. Serve it straight from the pan while the sauce is still glossy and everything is at its peak.
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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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