Almond Free Beef and Vegetable Stir-Fry
This sizzling wok dinner is the kind of weeknight meal that looks and tastes like it took serious effort — but comes together with straightforward technique and a handful of fresh ingredients. Thinly sliced beef gets a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, building that deeply savory, slightly caramelized crust that makes stir-fry so satisfying. Broccoli, zucchini, and red bell pepper go in next, charring at the edges while staying tender-crisp in the center — exactly the texture contrast you want. The sauce is bright and punchy, with fresh ginger, a hit of lemon juice, and a touch of turmeric that gives everything a warm, golden gloss once it thickens in the pan. Because the whole dish is built on coconut aminos instead of traditional soy-based sauces, it sidesteps the hidden additives that can make store-bought stir-fry sauces a gamble for people navigating specific dietary needs. A scatter of cilantro and sesame seeds over the top pulls it all together for a finish that looks genuinely restaurant-worthy. Serve it straight from the wok while everything is still glossy and hot.
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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 arrowroot starch
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 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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