Chestnut Free Beef and Asparagus Stir-Fry
Tender slices of marinated flank steak meet crisp-tender asparagus in a glossy, ginger-forward sauce that comes together fast and hits every note you want from a great stir-fry. The marinade does real work here — coconut aminos and fresh ginger start tenderizing the beef before it ever hits the pan, so every bite is juicy and deeply savory. A quick sear over high heat builds that satisfying caramelized crust, while the asparagus stays bright green and snappy rather than going limp. The sauce pulls it all together with a little tang from apple cider vinegar and a warm, golden hue from turmeric — no mystery ingredients, no hidden tree-nut derivatives lurking in a bottled condiment. Coconut aminos stand in beautifully for soy sauce and keep the whole dish clean and straightforward, which is a genuine relief when you're navigating packaged sauces that can contain unexpected additions. Finish with a scatter of fresh cilantro and you've got a weeknight dinner that looks and tastes like it came from somewhere much fancier than your own skillet.
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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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