This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, vibrant charred vegetables, and a glossy, ginger-forward sauce — all made entirely from scratch at home. Conventional stir-fry sauces and bottled condiments are notorious for hiding emulsifiers like soy lecithin, polysorbates, and various stabilizers, but this recipe sidesteps all of that by building its flavor from coconut aminos, fresh lemon juice, and real grated ginger. Arrowroot starch does the thickening work cleanly, giving the sauce that satisfying, restaurant-quality coat without any additives you'd need to second-guess. Avocado oil handles the high-heat searing beautifully, and the marinade step means the flank steak stays juicy and picks up deep, savory flavor before it ever hits the pan. Broccoli, zucchini, and red bell pepper get a quick char that keeps them tender-crisp rather than soggy, so every bite has real texture. A finish of fresh cilantro and sesame seeds adds brightness and a little crunch if you want it. It's the kind of weeknight dinner that feels indulgent but is completely clean from start to finish.
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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.
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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