Wheat Free Beef and Vegetable Stir-Fry
Soy sauce is one of the sneakiest sources of wheat hiding in a stir-fry, but this recipe sidesteps that entirely by using coconut aminos in both the marinade and the sauce. The result is a deeply savory, slightly sweet glaze that coats every piece of tender seared beef and charred-edged vegetable without a drop of anything grain-based. Flank steak gets a quick marinade before hitting a screaming-hot wok, where it develops a gorgeous brown crust in just a few minutes. Broccoli, zucchini, and red bell pepper join the party and stir-fry until they're tender-crisp with those irresistible lightly charred spots. Arrowroot starch does the thickening work here, pulling the sauce into a glossy, clingy coating that makes everything look and taste like proper takeout. Fresh ginger, lemon juice, and a touch of turmeric give the sauce real brightness and depth, so nothing about this dish feels like a compromise. Finish with cilantro and sesame seeds and you've got a weeknight dinner that's bold, colorful, and completely satisfying.
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)
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!