MSG Free Beef and Vegetable Stir-Fry
This sizzling wok dish delivers everything you love about a classic stir-fry — tender seared beef, vibrant charred vegetables, and a glossy, flavor-packed sauce — without a single packet of seasoning mix or bottled condiment in sight. Conventional stir-fry sauces are one of the sneakiest sources of hidden additives, so building the flavor from scratch here is the whole point. Coconut aminos stand in for soy sauce and bring that deep, savory richness while keeping things completely clean, and fresh ginger, lemon juice, and a touch of turmeric round out the sauce with brightness and warmth. The arrowroot starch does double duty — tenderizing the beef during its quick marinade and then thickening the sauce into that irresistible, restaurant-style glaze. Broccoli, zucchini, and red bell pepper get a proper high-heat char in the wok, so the vegetables stay crisp-tender rather than soggy. A scatter of fresh cilantro and sesame seeds at the end makes it look as good as it tastes. Serve it straight from the wok while everything is still steaming and the sauce is clinging to every last piece.
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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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