Citric Acid Free Beef and Asparagus Stir-Fry
Stir-fry nights just got a whole lot easier for anyone navigating a citric acid restriction, where so many bottled sauces and condiments are quietly off-limits. This version builds its savory depth from coconut aminos and a touch of apple cider vinegar, skipping the lemon juice, tomato-based sauces, and preservative-laden shortcuts that typically make the dish a minefield. The marinade does real work here — ginger and arrowroot starch tenderize and help the beef develop a gorgeous sear in the hot skillet, locking in juices before the asparagus even hits the pan. Crisp-tender asparagus, golden garlic, and sweet scallions round out the vegetables, while a quick turmeric-spiked sauce pulls everything together into a glossy, restaurant-worthy finish. The whole thing comes together in one skillet over high heat, so you get that satisfying wok-style char without any special equipment. A handful of fresh cilantro scattered over the top at the end adds brightness without introducing any problematic additives. It's bold, clean, and genuinely craveable — the kind of weeknight dinner that makes dietary restrictions feel like anything but a compromise.
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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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