Seed Oil Free Beef and Vegetable Stir-Fry
Stir-fry is one of those weeknight meals that feels fast and satisfying, and this version delivers big on both fronts without a drop of canola, soybean, or vegetable oil in sight. Avocado oil handles the high heat of the wok beautifully, giving the beef a proper sear and letting the broccoli, zucchini, and red bell pepper pick up those irresistible charred edges. Coconut aminos stand in for soy sauce and bring that savory, slightly sweet depth you expect from a great stir-fry, while fresh ginger, lemon juice, and a touch of turmeric round out the sauce with real brightness. The arrowroot-thickened glaze clings to every piece of beef and vegetable in a way that looks and tastes genuinely restaurant-worthy. Skipping industrial seed oils doesn't mean sacrificing flavor here — it just means being intentional about what goes into the pan. Scatter on the cilantro and sesame seeds at the end and you've got a colorful, nourishing bowl that's as easy to pull off on a Tuesday as it is impressive enough to serve to guests.
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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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