Lupin Free Beef and Vegetable Stir-Fry
This sizzling wok dinner brings together tender seared beef and a colorful mix of broccoli, zucchini, and red bell pepper in a glossy, ginger-forward sauce that clings to every bite. The marinade does serious heavy lifting — a quick soak in coconut aminos and arrowroot starch means the beef comes out deeply savory and beautifully browned when it hits that screaming-hot pan. Coconut aminos stand in for traditional soy-based sauces here, which is a smart swap for anyone navigating legume-related restrictions since conventional soy sauce is off the table. A bright hit of lemon juice and fresh ginger in the sauce keeps everything lively rather than heavy, and ground turmeric adds a subtle warmth you'll notice without being able to quite place. The high-heat technique — searing the beef first, then charring the vegetables separately — is what separates a genuinely great stir-fry from a soggy one, and the instructions walk you through it clearly. Finish with cilantro and sesame seeds if you have them, and dinner is on the table fast with zero compromises on flavor.
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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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