Celery Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

Tender slices of marinated flank steak, crisp-tender asparagus, and golden garlic come together in a glossy, ginger-forward sauce that makes this stir-fry genuinely hard to resist. The marinade does real work here — a quick soak in coconut aminos and fresh ginger before the beef ever hits the pan means every bite is deeply savory and aromatic. Coconut aminos stand in for traditional soy sauce throughout, keeping the flavor bold without any of the usual label-reading stress that comes with bottled stir-fry sauces. A touch of turmeric and apple cider vinegar in the sauce adds warmth and brightness that lifts the whole dish. The arrowroot starch pulls everything together into a silky coating that clings to the beef and vegetables beautifully. High heat and a quick sear are the keys to getting that restaurant-style char without overcooking the asparagus — follow the timing and you'll land on crisp-tender every time. Finish with a scatter of fresh cilantro and dinner is on the table with minimal cleanup and maximum payoff.

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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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