Cashew Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

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 genuinely restaurant-worthy. The marinade does quiet but important work — coconut aminos and arrowroot starch give the beef a savory depth and a light, silky coating that holds up beautifully when it hits a screaming-hot pan. Stir-fries can be a minefield when you're avoiding tree nuts, since many restaurant versions and bottled sauces sneak in cashew-based thickeners or mixed-nut oils — but every component here is straightforward and easy to verify. The sauce gets its body from arrowroot starch and a splash of apple cider vinegar, with turmeric adding a warm, earthy note that makes the whole dish feel a little more special. Garlic and scallions go into the pan after the beef is seared, perfuming the asparagus as it cooks down to that perfect bright-green, just-tender bite. A handful of fresh cilantro scattered over the top at the end is optional, but it adds a pop of freshness that really pulls everything together. This one is the kind of recipe you'll find yourself making on repeat.

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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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