Artificial Food Coloring Free Beef and Asparagus Stir-Fry
This stir-fry is the kind of weeknight dinner that looks impressive but comes together with minimal fuss — tender seared beef, crisp-tender asparagus, and a glossy, savory sauce that clings to every bite. Conventional stir-fry sauces and marinades are a surprisingly common source of synthetic dyes and additives, often hiding in bottled condiments you'd never suspect. Here, coconut aminos stand in for soy sauce and deliver that deep, umami-rich flavor without any of those unwanted extras. Fresh ginger, garlic, a splash of apple cider vinegar, and a pinch of turmeric build a sauce that's bright and complex using nothing but real, whole ingredients. The arrowroot starch gives the sauce that satisfying restaurant-style thickness without relying on any processed thickeners. Cooking the beef in two batches over high heat ensures a proper sear rather than a steam, which is the secret to getting that caramelized crust on each slice. A handful of fresh cilantro scattered over the top at the end ties everything together and makes it look like you really know what you're doing.
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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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