Barley Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce come together in one sizzling skillet for a weeknight dinner that feels genuinely restaurant-worthy. The marinade does real work here — a short 15-minute soak in coconut aminos and arrowroot starch means the beef sears up beautifully browned and stays juicy all the way through. Coconut aminos stand in for traditional soy sauce throughout the entire recipe, which is the key move for anyone avoiding barley, since conventional soy sauce often contains it as a hidden ingredient. Apple cider vinegar adds a bright, tangy lift to the sauce, while fresh ginger and a pinch of turmeric give it warmth and depth without any complicated pantry additions. The high-heat technique — searing the beef in batches, then building the vegetables in the same pan — keeps everything from steaming out and ensures you get those satisfying caramelized edges. A scatter of fresh cilantro at the end pulls the whole bowl together with a pop of color and freshness.

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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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