Brazil Nut Free Beef and Asparagus Stir-Fry
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 anything but ordinary. The marinade does quiet but important work — coconut aminos and arrowroot starch give the beef a savory, lightly lacquered coating before it ever hits the pan. A high-heat sear locks in that caramelized crust, while the garlic, scallions, and bright green asparagus keep everything fresh and vibrant. The sauce pulls it all together with a hit of apple cider vinegar and turmeric, thickening beautifully in just a minute or two over the flame. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about sneaky nut-based oils hiding in a bottled sauce. It's a clean, confident dish that delivers bold restaurant-style flavor straight from your own stovetop.
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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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