Dairy Free Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce — this stir-fry hits every note you want from a weeknight dinner. The marinade uses coconut aminos in place of traditional soy sauce, which keeps the whole dish completely free of dairy while still delivering that deep, savory umami punch. A touch of arrowroot starch in both the marinade and the sauce is the secret to that restaurant-style coating that clings to every piece of beef and vegetable. Apple cider vinegar and ground turmeric round out the sauce with a subtle brightness and warmth that makes it feel anything but plain. Cooking the beef in batches over screaming-hot coconut oil ensures a proper sear rather than a steam, which is the difference between good and genuinely great stir-fry. Garlic, scallions, and optional fresh cilantro layer in aromatics at every stage so the finished dish tastes complex without requiring a long ingredient list or complicated technique. It's the kind of meal that looks impressive on the plate but comes together in one skillet with minimal cleanup.
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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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