Gut Friendly Beef and Asparagus Stir-Fry
Tender seared beef and crisp asparagus come together in a glossy, savory sauce that feels indulgent but is built entirely from ingredients your gut will actually thank you for. The marinade uses coconut aminos instead of conventional soy sauce, keeping things free from the additives and preservatives that can quietly wreak havoc on a sensitive digestive system. Fresh ginger appears twice — in both the marinade and the sauce — bringing its well-known soothing properties along with a bright, warming kick. A touch of turmeric rounds out the sauce with earthy depth and its own gut-supportive reputation, while apple cider vinegar adds a gentle tang that helps balance the whole dish. Arrowroot starch does the thickening work here, coating every piece of beef and asparagus in a silky glaze without the digestive downsides of cornstarch or flour. The high-heat sear on the steak locks in flavor fast, and the asparagus stays crisp-tender so you get real texture in every bite. Finished with fresh cilantro, this is a weeknight dinner that looks impressive, tastes deeply satisfying, and keeps your gut in mind from the very first ingredient.
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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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