Lactose Free Beef and Vegetable Stir-Fry
This sizzling wok dinner is the kind of weeknight meal that looks and tastes like it came from a restaurant, with tender seared beef, vibrant charred vegetables, and a glossy, ginger-forward sauce that clings to every bite. Coconut aminos stand in for traditional soy sauce, delivering that deep, savory umami flavor without any dairy concerns — and without sacrificing a single bit of the richness you'd expect from a proper stir-fry. The sauce gets its body from arrowroot starch and a bright hit of fresh lemon juice, while grated ginger and ground turmeric add warmth and depth that make the whole dish feel anything but plain. Broccoli, zucchini, and red bell pepper bring color and crunch, each one cooked over screaming-hot heat until just tender-crisp with those irresistible charred edges. The key move is searing the marinated beef undisturbed before anything else — that step builds the kind of caramelized crust that makes the whole dish sing. A scatter of fresh cilantro and sesame seeds over the top is optional, but honestly, don't skip it. This is the recipe to bookmark when you want something fast, satisfying, and completely free of hidden dairy surprises.
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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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