Black Pepper Free Beef and Vegetable Stir-Fry
Stir-fry is one of those weeknight heroes that delivers big flavor fast, and this version proves you don't need a single crack of black pepper to make it sing. Thinly sliced beef gets a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot wok, building that deeply savory, slightly caramelized crust that makes stir-fry so satisfying. The sauce — built on coconut aminos, fresh lemon juice, grated ginger, and a touch of turmeric — is bright, warming, and glossy once it coats everything in the pan. Broccoli, zucchini, and red bell pepper round it out with color and crunch, going tender-crisp in just a few minutes over high heat. For anyone navigating a pepper sensitivity or intolerance, the challenge with takeout and bottled sauces is that black pepper hides almost everywhere — this recipe sidesteps that entirely by building all its heat and depth from fresh ginger instead. Finish with cilantro and sesame seeds if you like, and dinner is on the table before you'd even think about ordering in.
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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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