Xanthan Gum Free Beef and Vegetable Stir-Fry
Sizzling beef, charred broccoli, and a glossy ginger-turmeric sauce — this stir-fry delivers the kind of bold, restaurant-worthy flavor that makes weeknight cooking feel genuinely exciting. Many packaged stir-fry sauces and marinades sneak in thickeners and stabilizers that can be hard to track down on a label, so building everything from scratch here puts you fully in control. The sauce gets its silky, clingy texture from arrowroot starch instead, which does the job beautifully without any gums in sight. Coconut aminos stand in for soy sauce, bringing that savory depth while keeping the ingredient list clean and straightforward. Fresh ginger appears twice — once in the marinade and again in the wok — so the heat and brightness really build throughout the dish. High heat is the real secret weapon: searing the beef undisturbed first, then charring the vegetables in batches, gives you those caramelized edges that make every bite interesting. Finish with a scatter of cilantro and sesame seeds and you've got a complete, vibrant meal that comes together in one pan.
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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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