Breastfeeding Friendly Beef and Vegetable Stir-Fry
This colorful, high-heat stir-fry is exactly the kind of weeknight dinner that feels indulgent but is quietly doing a lot of nutritional heavy lifting. Tender seared beef delivers a solid hit of protein and iron — two nutrients that matter a great deal when you're nursing — while broccoli, zucchini, and red bell pepper pile on vitamins and fiber in every bite. The sauce leans on coconut aminos instead of conventional soy sauce, keeping things cleaner and lower in sodium without sacrificing that savory, glossy finish. Fresh ginger shows up twice, adding warmth and a gentle digestive boost, and a touch of turmeric rounds out the flavor with its earthy, golden depth. Avocado oil handles the high heat beautifully, so you get those satisfying charred edges on the vegetables without any compromise on cooking fat quality. Everything comes together in one wok in well under 30 minutes, which is a genuine gift when you're running on interrupted sleep. Serve it straight from the pan over rice or on its own — either way, it's the kind of meal that actually makes you feel good after eating it.
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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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