Paraben Free Beef and Vegetable Stir-Fry
This sizzling wok dinner hits every note you want from a takeout-style meal — tender seared beef, vibrant charred vegetables, and a glossy sauce that clings to every bite. The magic here is in the ingredients: coconut aminos stand in for conventional soy sauce, fresh lemon juice brightens the sauce naturally, and arrowroot starch does the thickening without any synthetic additives that can sneak into standard pantry staples. For anyone navigating paraben sensitivities, the challenge with stir-fry is usually the bottled sauces and condiments loaded with preservatives — this recipe sidesteps all of that by building flavor from scratch with fresh ginger, turmeric, and whole vegetables. Broccoli, zucchini, and red bell pepper get a quick turn over high heat until they're tender-crisp with just a little char on the edges, which is honestly better than anything out of a takeout box. The beef marinates briefly in coconut aminos and arrowroot, so it sears up beautifully brown on the outside and stays juicy in the middle. A handful of fresh cilantro and a sprinkle of sesame seeds finish it off with color and crunch. It's a clean, confident weeknight dinner that doesn't ask you to compromise on flavor or ingredient integrity.
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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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