BHA & BHT Free Beef and Vegetable Stir-Fry
This sizzling wok dinner is the kind of weeknight meal that looks impressive but comes together with straightforward, whole-food ingredients you can feel confident about. Avoiding BHA and BHT can be surprisingly tricky with stir-fry recipes, since conventional soy sauces and bottled sauces often sneak in preservatives — here, coconut aminos step in as the flavor backbone, keeping everything clean from marinade to finishing sauce. The beef gets a quick soak in coconut aminos and arrowroot starch before hitting a screaming-hot pan, which means deep, caramelized sear marks and tender slices every time. Broccoli, zucchini, and red bell pepper go in next, charring just enough at the edges to add that irresistible smoky sweetness. Fresh ginger shows up twice — once in the sauce and once tossed straight into the wok — so the heat is bright and aromatic rather than flat. Arrowroot starch pulls the sauce into a glossy, clingy coat that makes every bite of beef and vegetable shine. Finish with cilantro and sesame seeds if you like, and dinner is on the table before anyone has time to complain about being hungry.
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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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