Seeds Free Beef and Vegetable Stir-Fry
This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, charred-edged vegetables, and a glossy, savory sauce — all made from scratch at home. The marinade uses coconut aminos and arrowroot starch instead of conventional soy sauce or cornstarch, so the flavor is rich and deeply satisfying without any of the usual seed-derived additives hiding in bottled sauces. Broccoli, zucchini, and red bell pepper get a quick blast of high heat until they're tender-crisp with those irresistible lightly charred spots, while fresh ginger and turmeric give the sauce a bright, warming depth. Arrowroot does a beautiful job thickening the sauce into that restaurant-quality gloss that clings to every piece of beef and vegetable. The optional cilantro garnish adds a fresh pop of color and flavor at the end, and if seeds are a concern, it's easy to simply skip the optional sesame seed topping without losing anything essential to the dish. This is the kind of weeknight dinner that looks impressive, comes together fast over high heat, and tastes like you put in far more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedsesame seeds
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!