Pecan Free Beef and Vegetable Stir-Fry
This sizzling wok dinner is the kind of weeknight meal that looks and tastes like it took serious effort — but comes together with straightforward technique and a handful of fresh ingredients. Thinly sliced beef gets a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, building that deeply savory, caramelized crust that makes stir-fry so satisfying. The sauce layers in fresh ginger, lemon juice, and a touch of turmeric for brightness and warmth, thickening into a glossy coat that clings to every piece of beef and vegetable. Broccoli, zucchini, and red bell pepper stay tender-crisp with just enough char at the edges to keep things interesting. Because the whole dish is built around whole-food ingredients like avocado oil, fresh aromatics, and coconut aminos, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from shared processing facilities. A scatter of cilantro and sesame seeds at the end adds a finishing touch that makes it feel genuinely restaurant-worthy. Serve it straight from the wok while everything is still glossy and hot — this one doesn't wait.
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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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