Cinnamon Free Beef and Asparagus Stir-Fry
Tender slices of seared flank steak, crisp-tender asparagus, and a glossy, savory sauce — this stir-fry hits every note you want from a weeknight dinner without a single warming spice in sight. That matters more than it sounds, because so many Asian-inspired sauces and spice blends sneak in cinnamon as a background note, making them off-limits for anyone who needs to avoid it. Here, the depth comes entirely from fresh ginger, garlic, coconut aminos, and a splash of apple cider vinegar, so the flavor is bold and complex without any of the usual culprits. The arrowroot starch does double duty — tenderizing the beef during its quick marinade and then thickening the sauce into something that clings beautifully to every piece of asparagus and steak. Cooking the beef in a single layer over screaming-hot heat gives you that satisfying sear you'd get at a restaurant, and the whole thing comes together in one skillet. A scatter of fresh cilantro at the end adds a bright, herby finish that ties everything together. It's the kind of meal that feels like a treat but is genuinely straightforward to pull off any night of the week.
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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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