Barley Free Beef and Vegetable Stir-Fry
Sizzling beef, charred broccoli, and a glossy ginger-laced sauce — this stir-fry delivers the kind of bold, restaurant-worthy flavors that make weeknight cooking feel genuinely exciting. The secret weapon here is coconut aminos, which brings that deep, savory umami punch you'd expect from traditional soy sauce without any of the grain-based ingredients that can sneak into conventional versions. Arrowroot starch does double duty, tenderizing the marinated beef and then thickening the sauce into a beautiful, lacquered coating that clings to every piece of zucchini and bell pepper. High heat is everything in this recipe — searing the beef undisturbed for a full two minutes builds a proper crust, and letting the vegetables char at the edges adds a smoky depth that takes the whole dish to another level. Fresh ginger appears twice, once in the marinade and again tossed straight into the hot wok, so the flavor is layered and bright rather than one-note. A squeeze of lemon juice in the sauce keeps things lively and cuts through the richness of the avocado oil and beef. Finish with a scatter of sesame seeds and fresh cilantro and you've got a colorful, satisfying bowl that comes together faster than takeout ever could.
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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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