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.
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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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