Rice Free Beef and Vegetable Stir-Fry
This sizzling wok dish is everything a great stir-fry should be — tender seared beef, vibrant vegetables, and a glossy, ginger-forward sauce that clings to every bite. The marinade uses coconut aminos and arrowroot starch to build deep savory flavor and a beautiful sear on the flank steak, no soy sauce required. A bright hit of lemon juice and fresh turmeric in the sauce keeps things lively and a little unexpected. Broccoli, zucchini, and red bell pepper get a quick blast of high heat until they're tender-crisp with just enough char to feel like proper restaurant-style cooking. Because the whole dish skips grains entirely — no rice, no noodles, nothing starchy hiding in the sauce — it works beautifully on its own or over cauliflower rice if you want something more substantial. Scallion greens, cilantro, and sesame seeds finish it off with freshness and a little crunch. It's the kind of weeknight dinner that looks impressive but comes together in under 30 minutes of active cooking.
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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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