Caffeine Free Beef and Asparagus Stir-Fry
Tender seared beef and crisp-tender asparagus come together in a glossy, ginger-forward sauce that tastes like it took way more effort than it actually did. The marinade does quiet but important work — coconut aminos and arrowroot starch give the flank steak a savory depth and a silky texture that holds up beautifully under high heat. Coconut aminos stand in for soy sauce throughout, which means the whole dish is naturally free of any hidden stimulants that can sneak into traditional stir-fry sauces. A hit of apple cider vinegar and ground turmeric in the sauce adds brightness and warmth without reaching for anything that would keep you up at night. The technique is straightforward: sear the beef in batches so it browns instead of steams, build the vegetables in the same pan, then bring everything back together with the sauce for a quick, glossy finish. Scattered cilantro at the end lifts the whole plate with a fresh, herby note. It's the kind of weeknight dinner that feels satisfying and a little special at the same time.
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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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