Eggless Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce come together in one blazing-hot skillet for a weeknight dinner that feels anything but ordinary. The marinade does quiet, efficient work — coconut aminos and arrowroot starch give the beef a savory depth and a light, clingy coating that helps it sear beautifully without a single egg in sight. That same arrowroot trick carries over into the sauce, thickening it naturally so it clings to every piece of beef and asparagus rather than pooling at the bottom of the pan. A touch of turmeric and apple cider vinegar round out the flavor in a way that's bright and a little unexpected. Stir-fries can sometimes sneak in eggs through marinades or thickeners, but every component here is completely transparent — just whole, recognizable ingredients doing their job. Garlic, scallions, and optional fresh cilantro finish the dish with layers of aroma that make it smell as good as it looks. It's the kind of meal that hits the table fast and disappears even faster.
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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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