Capsaicin Free Beef and Zucchini Stir-Fry with Coconut Aminos
Total time50 min
Prep time20 min
Cook time15 min
4.7(20)
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 ½ lb flank steak, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tbsp arrowroot starch
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes (optional)
Can be omittedcrushed red pepper
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions, white and light green parts only, thinly sliced, dark green tops reserved for garnish
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 tbsp sesame oil
For serving
- scallion dark green tops, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tbsp arrowroot starch, salt, and black pepper. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, ground ginger, and red pepper flakes, if using. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!