Citric Acid Free Beef and Vegetable Stir-Fry
Stir-fry nights just got a serious upgrade, and this one is built entirely around whole, clean ingredients that skip the hidden additives lurking in most bottled sauces. Coconut aminos stand in for traditional soy sauce, delivering that savory, umami-rich depth without any of the fermented citric acid derivatives that show up in so many Asian-inspired condiments. Fresh lemon juice brings just enough brightness to the sauce without triggering the concerns that come with processed citric acid, and arrowroot starch thickens everything into a gorgeous, glossy coating. The beef gets a quick marinade before hitting a screaming-hot wok, where it sears into tender, caramelized strips that pair beautifully with charred broccoli, zucchini, and red bell pepper. Fresh ginger layered in twice — once in the sauce and once straight into the wok — gives the whole dish a warm, aromatic backbone that feels restaurant-worthy. Everything comes together fast, so this is a genuinely weeknight-friendly meal that doesn't ask you to compromise on flavor or ingredient integrity.
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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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