Black Pepper Free Beef and Asparagus Stir-Fry
Tender seared beef and crisp asparagus come together in a glossy, savory sauce that hits every note you want from a great stir-fry — umami-rich, gently gingery, and just bright enough from a splash of apple cider vinegar. The marinade does real work here, coating the thinly sliced steak with coconut aminos and arrowroot starch so it sears up beautifully in a hot skillet without any fuss. Most stir-fry sauces lean heavily on black pepper for heat and depth, but this one builds its complexity through fresh ginger, garlic, and a touch of ground turmeric instead — and it genuinely doesn't miss a thing. The asparagus stays crisp-tender and bright green, the scallions add a mild sweetness, and the sauce thickens into a glossy coating that clings to every piece. Cooking the beef in a single layer over high heat is the key move — it gives you that proper sear rather than a steam, which makes all the difference in texture. A scatter of fresh cilantro at the end lifts the whole dish and makes it feel restaurant-worthy on a weeknight plate.
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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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