Capsaicin Free Beef and Asparagus Stir-Fry
Stir-fry is one of those weeknight dinners that feels fast and satisfying, but so many versions rely on chili paste, sriracha, or spicy sauces that make them completely off-limits for anyone avoiding capsaicin. This one delivers all the bold, savory depth you want without a single pepper in sight. The beef is marinated in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that caramelized sear that makes stir-fry so craveable. A quick sauce built from coconut aminos, apple cider vinegar, turmeric, and more ginger ties everything together with a glossy, tangy finish that coats every piece of asparagus and beef beautifully. The asparagus stays crisp-tender and bright green, the garlic gets just golden enough to add depth, and the whole dish comes together in one pan with minimal cleanup. Fresh cilantro scattered over the top adds a pop of color and a herby lift if you want it. It's the kind of meal that tastes like it took way more effort than it actually did.
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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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