Chestnut 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 in your own kitchen. The marinade uses coconut aminos and arrowroot starch to lock in moisture and give the flank steak that satisfying, restaurant-quality sear. A bright lemon-and-turmeric sauce ties everything together with a little warmth and tang, coating every piece of broccoli, zucchini, and red bell pepper in a rich, savory glaze. Many store-bought stir-fry sauces and pre-marinated meats can hide unexpected tree nut derivatives, so building the sauce yourself from these clean, straightforward ingredients keeps things worry-free. The high-heat technique — searing the beef undisturbed before adding the vegetables — is what creates those lightly charred edges that make this dish taste genuinely special rather than steamed and soggy. Finished with fresh cilantro and sesame seeds, it looks as good as it tastes and comes together in one wok with minimal cleanup.
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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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