Gelatin Free Beef and Asparagus Stir-Fry
Bright, snappy asparagus and tender seared beef come together in a glossy, ginger-forward sauce that tastes like it took far more effort than it actually did. The marinade does quiet but important work — coconut aminos and a touch of arrowroot starch give the beef a savory depth and a silky coating that holds up beautifully under high heat. Many stir-fry sauces and store-bought marinades sneak in gelatin-derived thickeners or additives, but here arrowroot starch handles all the thickening naturally, keeping the sauce clean and glossy without any animal-derived gelling agents. Apple cider vinegar adds a gentle brightness that cuts through the richness of the beef, while fresh ginger and turmeric layer in warmth and a subtle earthiness. Cooking everything over high heat in a wide skillet or wok means the asparagus stays crisp-tender and vivid green rather than going limp and dull. A scatter of fresh cilantro at the end lifts the whole dish and makes it look as good as it tastes. This is the kind of weeknight dinner that feels like a treat.
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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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