Macadamia Free Beef and Vegetable Stir-Fry
This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, vibrant charred vegetables, and a glossy, ginger-forward sauce — all made from scratch in your own kitchen. The marinade uses coconut aminos and arrowroot starch to lock in flavor and give the beef that satisfying caramelized crust, while the sauce layers in fresh lemon juice and turmeric for a bright, slightly earthy finish. Broccoli, zucchini, and red bell pepper get a quick blast of high heat until they're tender-crisp with lightly charred edges, which is honestly the best version of any vegetable. Many stir-fry sauces and restaurant versions sneak in nut-based oils or pastes that can be hard to spot on a label, but every ingredient here is straightforward and easy to verify. Avocado oil handles the high heat beautifully, so nothing burns before it browns. A scatter of cilantro and sesame seeds at the end makes it look like you ordered from somewhere fancy. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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