Red Meat Allergy Friendly Beef and Zucchini Stir-Fry with Coconut Aminos

Total time50 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Beef and Zucchini Stir-Fry with Coconut Aminos

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, thinly sliced against the grain
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
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)

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.

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