Eggless Beef and Vegetable Stir-Fry
This sizzling wok dinner is the kind of weeknight meal that looks and tastes like it came from a restaurant, with tender seared beef and crisp-charred vegetables coated in a glossy, ginger-forward sauce. The marinade does real work here — a quick soak in coconut aminos and arrowroot starch means the beef browns beautifully and stays juicy all the way through. Coconut aminos stand in for traditional soy sauce and bring that deep, savory umami without any of the additives that can sneak into bottled stir-fry sauces. Broccoli, zucchini, and red bell pepper get a proper high-heat sear so they stay tender-crisp rather than soggy, and a hit of fresh ginger in both the marinade and the stir-fry keeps every bite bright and aromatic. The arrowroot-thickened sauce pulls everything together into a glossy coating that clings to the beef and vegetables in the most satisfying way. Finished with fresh cilantro and a scatter of sesame seeds, this is a genuinely craveable dinner that happens to be completely free of eggs — no substitutions, no workarounds, just clean, bold flavors from start to finish.
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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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