Oats Free Beef and Vegetable Stir-Fry
This sizzling wok dinner is the kind of weeknight meal that looks and tastes like it came from a restaurant, with tender seared beef, charred broccoli, zucchini, and red bell pepper all tossed in a glossy, ginger-forward sauce. The marinade uses coconut aminos and arrowroot starch to lock in flavor and give the beef that satisfying caramelized crust, while the same combination works in the sauce to create a silky, clinging finish without any grain-based thickeners. That matters here — so many bottled stir-fry sauces and seasoning blends sneak in unexpected grain ingredients, but every component in this recipe is straightforward and easy to verify. Fresh lemon juice and grated ginger keep the sauce bright and lively, and a hit of turmeric adds a warm, earthy depth that makes the whole dish feel a little more complex than the short ingredient list suggests. High heat is the real secret: letting the beef sear undisturbed before tossing, and giving the vegetables enough time to pick up those lightly charred edges, is what separates a great stir-fry from a steamed, soggy one. Finish with cilantro and sesame seeds if you have them — they add freshness and a little crunch that rounds everything out beautifully.
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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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