Shellfish Free Beef and Vegetable Stir-Fry
Sizzling beef, vibrant vegetables, and a glossy, ginger-forward sauce — this stir-fry delivers the kind of bold, restaurant-worthy flavors that make weeknight cooking feel exciting. The beef is marinated in coconut aminos and arrowroot starch before hitting a screaming-hot wok, which means you get beautifully seared, tender slices every single time. Broccoli, zucchini, and red bell pepper get their own turn in the pan so they stay tender-crisp with those irresistible lightly charred edges. The sauce comes together with coconut aminos, fresh lemon juice, grated ginger, and a touch of turmeric — no oyster sauce, no fish sauce, no hidden shellfish-derived ingredients anywhere in the bowl. For anyone navigating shellfish allergies, that's a big deal, since many takeout-style sauces and bottled stir-fry blends sneak in shellfish-based additives without much fanfare. Everything here is straightforward and easy to verify, so you can cook with confidence and actually enjoy the meal. Finish with fresh cilantro and sesame seeds for a little color and crunch, and serve it up immediately while the sauce is still glossy and clinging to every bite.
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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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