Celery 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 at home. The marinade uses coconut aminos and arrowroot starch to lock in flavor and give the beef a beautiful sear, while the same combination builds a sauce that clings to every piece of broccoli, zucchini, and red bell pepper. A lot of classic stir-fry recipes lean on celery for crunch or bulk, but this one skips it entirely without sacrificing texture, thanks to the satisfying bite of tender-crisp vegetables cooked over high heat. The turmeric and fresh ginger bring warmth and depth that make the sauce taste far more complex than the short ingredient list suggests. Scallion greens, cilantro, and sesame seeds finish the dish with freshness and a little visual flair. It comes together fast once everything is prepped, so it's a genuinely weeknight-friendly option that still feels like a proper restaurant-quality meal.
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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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