Almond Free Beef and Asparagus Stir-Fry
Crispy-edged beef, snappy asparagus, and a glossy, ginger-forward sauce — this stir-fry hits every note you want from a fast, satisfying weeknight dinner. The marinade does quiet but important work, tenderizing the thinly sliced steak before it ever touches the pan, so every bite stays juicy even after a hard sear over high heat. Coconut aminos stand in for soy sauce throughout, delivering that deep, savory backbone without any wheat or legume concerns, and a touch of apple cider vinegar and turmeric in the sauce adds brightness and warmth that makes the whole dish feel a little more interesting than your average takeout order. Arrowroot starch pulls double duty — it helps the beef develop a light crust during the sear and then thickens the sauce into something that clings beautifully to every piece of asparagus and scallion. For anyone navigating tree nut allergies, this recipe is genuinely worry-free: every ingredient is straightforward, nothing is processed in a facility that handles nuts, and there are no sneaky nut-based oils or sauces to second-guess. Scatter some fresh cilantro over the top before serving and you've got a plate that looks and tastes like you put in way more effort than you actually did.
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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
- ½ tsp fresh ginger, finely grated
For the sauce
- 3 tbsp coconut aminos
- 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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