Gluten Free Beef and Vegetable Stir-Fry
Soy sauce is one of the sneakiest sources of gluten hiding in a classic stir-fry, but this recipe sidesteps that entirely by leaning on coconut aminos — a naturally gluten-free swap that delivers the same savory, slightly sweet depth without any wheat in sight. The beef gets a quick marinade before hitting a screaming-hot wok, which means you're getting that gorgeous sear and caramelized crust that makes takeout so satisfying, all from your own kitchen. Broccoli, zucchini, and red bell pepper go in next, stir-fried fast over high heat until they're tender-crisp with just a little char on the edges — the kind of texture that makes vegetables genuinely exciting. Fresh ginger shows up twice, once in the marinade and again in the sauce, layering in warmth and brightness alongside a touch of turmeric and a squeeze of lemon juice. Arrowroot starch pulls the whole thing together, thickening the sauce into a glossy, clingy coating that wraps every piece of beef and every vegetable in pure flavor. It comes together in one wok, moves fast, and lands on the table looking like something you'd order out — except you know exactly what went into it.
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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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