Gut Friendly Beef and Vegetable Stir-Fry
This sizzling wok dish is the kind of weeknight dinner that looks impressive but comes together with straightforward, whole-food ingredients your gut will actually thank you for. Flank steak gets a quick marinade in coconut aminos and arrowroot starch — a smart swap that skips the soy and gluten found in conventional stir-fry sauces without sacrificing that savory, umami-rich depth. The sauce layers in fresh ginger, turmeric, and a bright hit of lemon juice, all of which bring natural anti-inflammatory properties alongside genuinely bold flavor. Broccoli, zucchini, and red bell pepper are cooked over high heat until tender-crisp with a little char at the edges, so you get real texture and sweetness rather than a soggy pile of vegetables. Avocado oil handles the high-heat cooking beautifully, and using only the green tops of scallions keeps the allium flavor light and easier on sensitive digestion. Everything comes together in a glossy, thickened sauce that clings to every piece of beef and vegetable — the kind of finish that makes this feel like a restaurant-quality meal. Finish with fresh cilantro and sesame seeds if you like, and serve it straight from the wok while it's still steaming.
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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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