Peanut Free Beef and Vegetable Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Sizzling beef, charred broccoli, and a glossy ginger-laced sauce — this stir-fry delivers the kind of bold, restaurant-worthy flavors that are genuinely hard to replicate at home, but this recipe nails it. The marinade uses coconut aminos in place of traditional soy sauce, which keeps things clean and naturally free from the hidden peanut derivatives that can sneak into store-bought stir-fry sauces and seasoning blends. A touch of arrowroot starch pulls double duty — tenderizing the beef during the marinade and thickening the sauce into that irresistible, glossy coating at the end. Fresh ginger appears twice, once in the sauce and once tossed straight into the wok, so every bite has a bright, aromatic kick that feels layered and intentional. High heat is the real secret here: searing the beef undisturbed and letting the broccoli catch a little char at the edges gives you that wok-tossed depth without needing a professional kitchen setup. The vegetables — broccoli, zucchini, and red bell pepper — stay tender-crisp, adding color and crunch against the savory, turmeric-warmed sauce. Finish with cilantro and sesame seeds if you have them, and dinner is on the table fast.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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