Honey Free Beef and Vegetable Stir-Fry
This sizzling wok dinner delivers everything you want from a stir-fry — tender seared beef, charred-edged vegetables, and a glossy, flavor-packed sauce — without a drop of sweetener in sight. Many takeout-style sauces and even bottled stir-fry blends sneak in honey or other sweeteners, making it genuinely tricky to find a version that works when you're avoiding them entirely. Here, coconut aminos do the heavy lifting, bringing that savory, slightly rich depth to both the marinade and the sauce, while fresh lemon juice and grated ginger keep things bright and lively. Arrowroot starch pulls the sauce into a beautiful, clingy glaze that coats every piece of beef and every floret of broccoli just the way it should. The high-heat technique — searing the beef undisturbed before stir-frying the vegetables separately — means nothing steams or turns soggy, and you get those irresistible charred edges throughout. A finish of scallion greens, optional cilantro, and sesame seeds makes it look and taste like something you'd order at a restaurant, 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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