Hazelnut Free Beef and Vegetable Stir-Fry
Sizzling beef, charred broccoli, and a glossy ginger-lemon sauce — this stir-fry delivers the kind of bold, satisfying flavors that make takeout feel unnecessary. The beef is marinated in coconut aminos and arrowroot starch before hitting a screaming-hot wok, which means you get a beautiful sear and tender slices every time. Zucchini, red bell pepper, and broccoli florets round out the pan with color and crunch, all coming together in under thirty minutes of active cooking. The sauce is built from coconut aminos, fresh ginger, a touch of turmeric, and lemon juice — no soy, no mystery blends, just clean ingredients you can actually read on the label. For anyone navigating tree nut allergies, takeout stir-fries can be a minefield of shared fryers and unlisted garnishes, but making this at home puts you fully in control of every component. A finish of fresh cilantro and sesame seeds adds brightness without complicating anything. Serve it straight from the wok while the sauce is still bubbling and glossy for the best possible bite.
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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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