Breastfeeding Friendly Beef and Asparagus Stir-Fry
This stir-fry is the kind of weeknight dinner that feels indulgent but is quietly doing a lot of good work — tender seared beef, crisp-tender asparagus, and a glossy ginger-turmeric sauce that comes together faster than takeout. Flank steak is a solid source of iron and protein, both of which are especially important when you're nursing and your body is working overtime. Asparagus brings folate and vitamins to the table, and the whole dish skips soy, gluten, and refined ingredients by leaning on coconut aminos and arrowroot starch instead. The marinade is a small step that pays off big, giving the beef a deeper, more savory flavor before it ever hits the pan. Fresh ginger shows up twice — in the marinade and the sauce — adding warmth and a little digestive ease that nursing parents often appreciate. The high-heat sear and quick vegetable stir-fry keep everything vibrant and texturally satisfying, so nothing turns mushy or bland. A handful of fresh cilantro over the top is optional but genuinely worth it if you have it on hand.
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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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