Gluten Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

Stir-fry nights just got a serious upgrade. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deep, caramelized sear that makes the whole dish sing. The asparagus stays bright green and crisp-tender, while garlic and scallions add layers of savory aroma that fill the kitchen fast. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and arrowroot starch — pulls everything together into a glossy, clingy coating that tastes like it came from a restaurant. What makes this recipe work so well for anyone avoiding gluten is that every component is naturally free of wheat and soy sauce, which is usually the hidden culprit in takeout-style dishes. Coconut aminos deliver that same umami depth without any of the worry, and arrowroot starch steps in as a clean thickener that does its job beautifully. A handful of fresh cilantro scattered on top at the end adds a bright, herby finish that ties everything together. It's the kind of weeknight meal that feels indulgent but comes together with nothing more than a hot pan and a little confidence.

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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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