BHA & BHT Free Beef and Asparagus Stir-Fry
Tender sliced beef and crisp asparagus hit the pan together in a high-heat sear that brings out deep, savory flavor in a matter of minutes. The marinade leans on coconut aminos and fresh ginger to build that umami punch you'd expect from a classic stir-fry, without any of the preservative-laden sauces that make so many takeout-style dishes off-limits. A quick homemade sauce — built from the same clean pantry staples plus apple cider vinegar and a touch of turmeric — thickens beautifully over high heat and coats every piece of beef and vegetable in a glossy, fragrant finish. Arrowroot starch does the thickening work here, keeping the whole dish free from additives that sneak into conventional cornstarch blends and bottled condiments. The asparagus stays bright green and crisp-tender, the garlic and scallions add just enough bite, and the whole thing comes together in one skillet with no complicated prep. It's the kind of weeknight dinner that feels like a treat — fast, colorful, and genuinely satisfying without any ingredient compromises.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!