Paleo Beef and Vegetable Stir-Fry
This sizzling wok dish delivers everything you want from a takeout-style meal — tender seared beef, charred broccoli, crisp bell pepper, and zucchini — all tossed in a glossy, ginger-forward sauce that clings to every bite. The secret to making it work without soy sauce or cornstarch is coconut aminos and arrowroot starch, which together nail that savory, slightly sweet depth and silky sauce texture you'd expect from a classic stir-fry. A quick marinade in coconut aminos before the beef ever hits the pan means the flavor goes all the way through, not just on the surface. High heat is the real hero here — searing the beef undisturbed and letting the vegetables pick up a little char transforms simple whole-food ingredients into something genuinely craveable. Fresh ginger appears twice, once in the marinade and once in the sauce, layering warmth and brightness throughout the dish. A scatter of cilantro and sesame seeds at the end adds a finishing touch that makes it look as good as it tastes. This is the kind of weeknight dinner that makes it easy to stay on track without feeling like you're missing out on anything.
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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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