Nitrate & Nitrite Free Beef and Vegetable Stir-Fry
Sizzling beef and crisp vegetables come together in a glossy, ginger-forward sauce that tastes like it came from a restaurant wok — but every single ingredient is one you can trust. Conventional stir-fry sauces and processed meats are common culprits for hidden preservatives, so this recipe sidesteps all of that by leaning on coconut aminos instead of soy sauce and starting with a fresh cut of flank steak or sirloin. The marinade is simple — just coconut aminos, arrowroot starch, and salt — but it does serious work, giving the beef a tender, lightly caramelized sear when it hits that screaming-hot wok. Broccoli, zucchini, and red bell pepper get stir-fried until they're tender-crisp with just a little char at the edges, which adds a depth of flavor that makes this feel anything but plain. Fresh ginger shows up twice — once in the marinade and again in the sauce — along with a touch of turmeric and bright lemon juice that keeps everything lively and clean-tasting. The arrowroot-thickened sauce pulls it all together in a glossy coat that clings to every piece of beef and vegetable. Finish with cilantro and sesame seeds if you have them, and get it on the table fast — this one is best eaten the moment it comes off the heat.
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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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