Emulsifier Free Beef and Asparagus Stir-Fry
Stir-fry nights just got a serious upgrade, and this one is as clean as it gets. Conventional stir-fry sauces are loaded with soy sauce, bottled condiments, and thickeners that often sneak in emulsifiers — but this recipe sidesteps all of that with coconut aminos, apple cider vinegar, and arrowroot starch to build a glossy, savory sauce from scratch. The beef is marinated briefly with ginger and coconut aminos before hitting a screaming-hot skillet, giving you that deep, caramelized sear that makes stir-fry so satisfying. Crisp-tender asparagus, golden garlic, and scallions round out the vegetables, and the turmeric-spiked sauce ties everything together with a warm, earthy finish. Coconut oil handles the high-heat cooking beautifully without any additives to worry about. A handful of fresh cilantro scattered over the top at the end adds a bright, herby note that makes the whole dish feel restaurant-worthy. It's the kind of weeknight dinner that looks impressive, comes together fast, and leaves you with zero ingredient anxiety.
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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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