Pistachio Free Beef and Vegetable Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Pistachio Free Beef and Vegetable Stir-Fry

This sizzling wok dinner is the kind of weeknight meal that looks impressive but comes together with straightforward technique and a handful of fresh, whole ingredients. Thinly sliced beef gets a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, building a deep, caramelized sear that carries the whole dish. The sauce — built on coconut aminos, fresh lemon juice, grated ginger, and a touch of turmeric — thickens into a glossy, savory coating that clings to every piece of broccoli, zucchini, and red bell pepper. High heat and a quick hand keep the vegetables tender-crisp with those irresistible charred edges that make stir-fry so satisfying. Because every component is made from scratch right in your own wok, there's zero guesswork about what's actually in the dish — no mystery sauces, no shared-facility concerns, just clean, bold flavors you control. A scatter of fresh cilantro and sesame seeds at the end adds a bright, finishing touch that makes the whole bowl feel restaurant-worthy. Serve it straight from the wok while everything is still glossy and hot for the best possible result.

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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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