Yeast Free Beef and Vegetable Stir-Fry
This sizzling wok dinner delivers everything you want from a takeout-style meal — tender seared beef, vibrant charred vegetables, and a glossy, flavor-packed sauce — all built from scratch at home. The secret weapon here is coconut aminos, which brings that deep, savory umami punch you'd expect from soy sauce without any fermentation involved, making it a natural fit for anyone avoiding yeast and yeast-derived ingredients. Fresh lemon juice and grated ginger brighten the sauce, while ground turmeric adds a warm, earthy note that makes the whole dish feel intentional rather than like something is missing. The arrowroot starch does double duty — tenderizing the beef during its quick marinade and then thickening the sauce into a beautiful, restaurant-worthy glaze. Broccoli, zucchini, and red bell pepper get a proper high-heat char in the wok, so they stay crisp and colorful rather than steaming into mush. Everything comes together fast once your prep is done, making this a genuinely satisfying weeknight dinner that doesn't require any compromises on flavor.
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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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