Artificial Flavors Free Beef and Asparagus Stir-Fry
Sizzling beef and crisp asparagus come together in a glossy, ginger-forward sauce that tastes like it took way more effort than it actually did. The whole thing comes together in a single skillet or wok, making cleanup as easy as the cooking itself. What makes this stir-fry stand out is that every bit of flavor comes from real, whole ingredients — coconut aminos, fresh ginger, garlic, apple cider vinegar, and a pinch of turmeric — with absolutely nothing synthetic hiding in the mix. Conventional stir-fry sauces and bottled marinades are notorious for sneaking in artificial flavoring agents, so building your own sauce from scratch here is a genuinely smart move. The arrowroot starch does the same thickening job as cornstarch, pulling everything into a silky coating that clings to each piece of beef and every spear of asparagus. A quick high-heat sear locks in the juices on the flank steak, while the asparagus stays bright green and just crisp enough to give you that satisfying bite. Finish it with a handful of fresh cilantro and you've got a weeknight dinner that looks and tastes like something from a restaurant menu.
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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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