Cinnamon Free Beef and Vegetable Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Cinnamon Free Beef and Vegetable Stir-Fry

This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, charred-edged vegetables, and a glossy, savory sauce — all made from scratch at home. The sauce gets its depth from coconut aminos, fresh lemon juice, and grated ginger, with a touch of turmeric rounding things out, and not a trace of cinnamon anywhere in the mix. That matters more than it might seem, since many bottled stir-fry sauces and spice blends sneak cinnamon in as a background note, making restaurant or store-bought versions a gamble. Here, every ingredient is straightforward and easy to verify, so you stay in full control of what goes into the pan. The high-heat technique — searing the beef undisturbed before adding the vegetables — is what gives this dish its satisfying char and restaurant-quality texture. Broccoli, zucchini, and red bell pepper bring color and crunch, while the arrowroot-thickened sauce clings to everything in a beautiful, lacquered finish. Serve it straight from the wok while it's hot and you've got a weeknight dinner that feels genuinely special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!