Carrageenan Free Beef and Asparagus Stir-Fry
Bright, snappy asparagus and tender seared beef come together in a glossy, ginger-forward sauce that tastes like it took far more effort than it actually did. The whole dish builds on coconut aminos instead of conventional soy sauce, which quietly sidesteps one of the trickier sources of hidden additives in stir-fry cooking — no label-squinting required. Arrowroot starch does the thickening work here, pulling the sauce into a silky, clingy coating without any of the stabilizers or gums that sneak into so many packaged thickeners and condiments. A hit of apple cider vinegar and fresh ginger keeps the flavor lively and a little bright, while turmeric adds a warm, earthy undertone that makes the sauce feel genuinely complex. Cooking the beef in a single layer over screaming-hot coconut oil gives you that satisfying sear and caramelized edge you'd expect from a restaurant wok, right in your home skillet. Scatter some fresh cilantro over the top and you've got a weeknight dinner that looks and tastes like a serious effort — even though every ingredient on the list is clean and straightforward.
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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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