Cashew 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, flavor-packed sauce — all made from scratch in your own kitchen. The sauce gets its savory depth from coconut aminos and fresh ginger, with a touch of turmeric and lemon juice that makes it genuinely bright and complex. Arrowroot starch does the thickening work, so the sauce clings to every piece of beef and vegetable in that satisfying, restaurant-quality way. Many stir-fry sauces and takeout dishes sneak in cashew pieces or are prepared on shared surfaces with tree nuts, so cooking this one at home puts you fully in control of what goes into the pan. The technique here is straightforward — a screaming-hot wok, a quick sear on the flank steak, and a fast stir-fry on the broccoli, zucchini, and red bell pepper until they hit that perfect tender-crisp sweet spot. A scatter of fresh cilantro and sesame seeds over the top pulls the whole bowl together beautifully. It's the kind of weeknight dinner that looks 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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