Carrageenan Free Beef and Vegetable Stir-Fry
Sizzling beef, charred broccoli, and a glossy ginger-turmeric sauce — this stir-fry delivers the kind of bold, restaurant-worthy flavors that make weeknight cooking feel genuinely exciting. The marinade uses coconut aminos and arrowroot starch instead of conventional soy sauce or cornstarch, which means you sidestep the additives and thickeners that sneak into so many store-bought sauces and seasoning blends. Carrageenan, a common stabilizer found in processed condiments and some bottled sauces, has no place here — every ingredient is straightforward and easy to verify. The high-heat sear on the flank steak locks in a deep, caramelized crust, while the zucchini and red bell pepper stay tender-crisp and bright. Fresh lemon juice lifts the whole dish, and a hit of grated ginger in both the marinade and the wok builds layers of warmth without any complexity at the grocery store. Finish it with cilantro and sesame seeds and you've got a bowl that looks as good as it tastes.
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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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