Pork Free Beef and Vegetable Stir-Fry
This sizzling wok dish is everything a great stir-fry should be — tender seared beef, vibrant charred vegetables, and a glossy, ginger-forward sauce that clings to every bite. The marinade of coconut aminos and arrowroot starch gives the flank steak a beautifully caramelized crust, while broccoli, zucchini, and red bell pepper bring color, crunch, and freshness to the bowl. Coconut aminos stand in for traditional soy sauce, delivering that deep, savory umami hit without any of the additives that can sneak into bottled condiments. A touch of turmeric and fresh lemon juice in the sauce adds brightness and warmth that makes this feel a step above your average weeknight stir-fry. The technique is straightforward — high heat, quick searing, and a final toss to let the sauce thicken into something glossy and irresistible. Finished with cilantro and sesame seeds, it's the kind of meal that looks impressive but comes together with minimal fuss. Serve it straight from the wok while everything is still steaming and the vegetables are perfectly tender-crisp.
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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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