Citrus Free Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy, savory sauce come together in one sizzling skillet for a weeknight dinner that feels genuinely special. The marinade uses coconut aminos and fresh ginger to build deep, umami-forward flavor before the beef even hits the pan, so every bite is well-seasoned from the inside out. Many stir-fry sauces lean on citrus juice for brightness, but this one skips it entirely — apple cider vinegar steps in to add just enough tang without any orange or lime in sight. A pinch of turmeric gives the sauce a warm, golden hue and a subtle earthiness that ties everything together beautifully. High heat and a quick sear are the real secrets here: cooking the beef in batches keeps the pan hot enough to get that caramelized crust rather than a sad, steamed result. The asparagus stays bright green and snappy, the garlic turns just golden at the edges, and the arrowroot-thickened sauce clings to everything in the best possible way. Scatter some fresh cilantro over the top and dinner is done.
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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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