Low Sugar Beef and Asparagus Stir-Fry
This stir-fry hits all the right notes — tender seared beef, crisp-tender asparagus, and a glossy, savory sauce that clings to every bite. The secret to skipping added sugar without sacrificing depth is coconut aminos, which brings a naturally mellow, slightly sweet-savory flavor all on its own. Apple cider vinegar adds just enough brightness to balance the richness of the beef, while fresh ginger and turmeric layer in warmth and a subtle earthiness. Arrowroot starch thickens the sauce beautifully at high heat, so you get that satisfying restaurant-style coating without any sweetened thickeners or bottled sauces hiding sugar in the fine print. The technique matters here — searing the beef in batches over screaming-hot heat builds real browning and flavor, and the asparagus goes in just long enough to turn vivid green and stay snappy. It all comes together in one skillet, making cleanup as easy as the cooking itself. A scatter of fresh cilantro at the end keeps things bright and pulls the whole dish together.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp arrowroot starch
- ½ tsp fresh ginger, finely grated
For the sauce
- 3 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For the stir-fry
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 3 scallions, white and light green parts, cut into 1-inch pieces
- ¼ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp arrowroot starch, and 1/2 tsp grated ginger. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, 1 tsp grated ginger, and turmeric until the starch is fully dissolved. Set aside.
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