Dairy 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, flavor-packed sauce — all made entirely at home. Coconut aminos stand in for traditional soy sauce, bringing that savory depth without any dairy concerns or hidden additives that can sneak into bottled stir-fry sauces. Fresh ginger appears twice in the recipe, once in the marinade and again in the wok, layering warmth and brightness throughout every bite. Arrowroot starch does double duty, locking moisture into the beef during marinating and then thickening the sauce into that irresistible, restaurant-quality glaze. Broccoli, zucchini, and red bell pepper get a quick high-heat char that keeps them tender-crisp rather than soggy, so the textures stay exciting all the way to the last forkful. A finishing scatter of cilantro and sesame seeds adds freshness and a little crunch that makes the whole bowl feel complete. It's the kind of weeknight dinner that looks impressive but comes together with straightforward technique and a single pan.
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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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