Low Sugar Beef and Vegetable Stir-Fry
This sizzling wok dinner proves that bold, savory flavor doesn't need a drop of added sugar to hit every note. Coconut aminos stand in for traditional soy-based sauces, delivering that deep, umami-rich backbone without the sweeteners that sneak into so many bottled stir-fry sauces at the store. A bright squeeze of lemon juice and freshly grated ginger keep the sauce lively, while ground turmeric adds a warm, earthy undertone that makes the whole dish feel layered and intentional. The beef gets a quick marinade before hitting a screaming-hot wok, where it sears into caramelized, tender strips in just a few minutes. Broccoli, zucchini, and red bell pepper join the party and come out tender-crisp with those irresistible charred edges that make stir-fry so satisfying. Arrowroot starch pulls the sauce into a glossy, clingy coating that wraps every piece of beef and vegetable in pure flavor. Finish with fresh cilantro and sesame seeds and you've got a weeknight dinner that looks and tastes like it came from a great restaurant kitchen.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp arrowroot starch
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tbsp fresh lemon juice
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For the stir-fry
- 3 tbsp avocado oil, divided
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 red bell pepper, thinly sliced
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp arrowroot starch, and 1/4 tsp salt. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, lemon juice, 1 tsp arrowroot starch, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until smooth. Set aside.
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