Legume Free Beef and Vegetable Stir-Fry
This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, crisp-charred broccoli, zucchini, and red bell pepper — all pulled together with a glossy, ginger-forward sauce. The secret weapon here is coconut aminos, which brings that deep, savory umami punch you'd expect from soy sauce without any soy or legume concerns. A touch of arrowroot starch in both the marinade and the sauce gives the beef a silky coating and helps everything cling together in that satisfying, restaurant-style way. Fresh lemon juice and grated ginger keep the sauce bright and lively, while a whisper of turmeric adds warmth and a gorgeous golden hue. The high-heat technique is key — searing the beef undisturbed first, then building the vegetables in stages, means you get real char and texture rather than a soggy pile. Finished with optional cilantro and sesame seeds, this is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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