Sesame Free Beef and Vegetable Stir-Fry
Stir-fry nights just got a whole lot easier — and safer — with this vibrant, saucy beef and vegetable dish that skips the usual sesame oil and sesame-laden sauces entirely. The real star of the sauce is coconut aminos, which delivers that deep, savory umami punch you expect from a classic stir-fry without any of the hidden sesame risk that comes with conventional soy or teriyaki sauces. A hit of fresh ginger, a squeeze of lemon juice, and a pinch of turmeric round out the flavor in a way that feels bold and restaurant-worthy. The beef gets a quick marinade before hitting a screaming-hot wok, so you end up with beautifully seared, tender slices that hold their own against the charred broccoli, zucchini, and sweet red bell pepper. Arrowroot starch does the thickening work in both the marinade and the sauce, pulling everything together into that glossy, clingy coating that makes every bite satisfying. The optional sesame seed garnish is listed separately and easy to skip entirely, so you stay in full control of what lands in the bowl. Serve it straight from the wok while everything is still sizzling and you've got a weeknight dinner that genuinely delivers.
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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)
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.
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