Brazil Nut Free Beef and Vegetable Stir-Fry
This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, vibrant charred vegetables, and a glossy, ginger-forward sauce — all made from scratch in your own kitchen. The marinade uses coconut aminos and arrowroot starch to lock in flavor and give the beef that satisfying, restaurant-quality sear. Broccoli, zucchini, and red bell pepper get a quick blast of high heat until they're tender-crisp with lightly charred edges, which is honestly the best version of any vegetable. The sauce comes together with fresh lemon juice, grated ginger, and a touch of turmeric for warmth and color, thickening into a beautiful glaze that coats every bite. Because the ingredient list relies on whole, straightforward pantry staples, you never have to second-guess what's hiding in a bottled sauce or a pre-made seasoning blend. It's a genuinely satisfying weeknight dinner that comes together fast and tastes like you put in way more effort than you actually did.
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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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