Nutmeg 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, flavor-packed sauce — all made from scratch in your own kitchen. The marinade uses coconut aminos and arrowroot starch to lock in moisture and give the flank steak that satisfying caramelized crust, while fresh ginger and a touch of turmeric bring warmth and depth to the sauce without any of the usual spice-blend guesswork. Broccoli, zucchini, and red bell pepper get a quick high-heat char that keeps them tender-crisp and colorful, so every bite has real texture. Many store-bought stir-fry sauces and seasoning blends sneak in warming spices you may be trying to avoid, but this recipe builds its entire flavor profile from clearly labeled, whole-food ingredients — nothing hidden, nothing ambiguous. The arrowroot-thickened sauce pulls everything together into a glossy, restaurant-worthy finish that clings beautifully to the beef and vegetables. Finish with a scatter of fresh cilantro and sesame seeds and dinner is on the table fast, looking like you put in way more effort than you actually did.
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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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