Capsaicin Free Beef and Vegetable Stir-Fry
Stir-fry nights just got a whole lot easier — and a whole lot safer for anyone avoiding capsaicin. Most takeout versions and even store-bought stir-fry sauces are loaded with chili-based ingredients, which makes this homemade approach such a relief. The sauce here builds its depth from coconut aminos, fresh ginger, lemon juice, and a touch of turmeric, delivering that savory, glossy coating you want without a single drop of heat. Thinly sliced beef gets a quick marinade before hitting a screaming-hot wok, where it sears to beautifully browned perfection in just a few minutes. Broccoli, zucchini, and red bell pepper round out the pan with color and crunch, picking up those irresistible charred edges along the way. The arrowroot-thickened sauce pulls everything together into a shiny, restaurant-worthy finish that coats every piece of beef and vegetable. Serve it straight from the wok with a scatter of cilantro and sesame seeds, and dinner is done.
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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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