Turkey Free Beef and Vegetable Stir-Fry
This sizzling wok dinner is built around tender seared beef and a colorful lineup of broccoli, zucchini, and red bell pepper — all tossed in a glossy, ginger-forward sauce that clings to every bite. The marinade does real work here, using coconut aminos and arrowroot starch to help the beef develop a deep, caramelized sear before the vegetables even hit the pan. Instead of soy sauce, the sauce leans on coconut aminos and fresh lemon juice for that savory-bright balance, so there's no need to scrutinize labels for hidden poultry-based additives or broths. High heat and a hot wok are the keys — you want that quick char on the broccoli and a glossy, thickened sauce rather than a watery pool at the bottom of the bowl. Everything comes together fast once the prep is done, making this the kind of weeknight dinner that feels impressive without demanding much of your evening. A scatter of fresh cilantro and sesame seeds over the top adds a finishing touch that makes it look as good as it tastes.
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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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