Rye Free Beef and Vegetable Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Sizzling beef, charred broccoli, and a glossy ginger-turmeric sauce — this stir-fry delivers the kind of bold, restaurant-worthy flavor that makes weeknight cooking genuinely exciting. The marinade uses coconut aminos instead of conventional soy sauce, which means you sidestep the grain-based ingredients that show up in so many bottled sauces and condiments without sacrificing any of that savory depth. Arrowroot starch does the thickening work here, pulling the sauce into a beautiful, clingy glaze that coats every piece of beef and vegetable. High heat is the real secret: searing the flank steak undisturbed before stir-frying locks in the juices, while the broccoli, zucchini, and red bell pepper pick up just enough char to stay crisp-tender rather than soggy. Fresh ginger appears twice — once in the marinade and again in the wok — so the heat builds in layers rather than hitting all at once. A finish of cilantro and sesame seeds adds brightness and a little crunch right before serving. It comes together in one wok, moves fast, and tastes like something you'd order out rather than something you threw together at home.

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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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