Hazelnut Free Beef and Asparagus Stir-Fry
Tender slices of marinated flank steak meet crisp-tender asparagus in a glossy, ginger-forward sauce that comes together entirely in one skillet or wok. The marinade — coconut aminos, arrowroot starch, and fresh ginger — gives the beef a savory depth and a beautifully seared crust when it hits that high-heat pan. A quick sauce built from apple cider vinegar, turmeric, and more coconut aminos ties everything together with a bright, slightly tangy finish that clings to every piece. Stir-fries can be a minefield when it comes to store-bought sauces, which often sneak in nut-derived oils or shared-facility warnings, but every ingredient here is straightforward and easy to verify. The whole technique — searing the beef in batches, building the aromatics separately, then reuniting everything at the end — keeps the textures exactly where you want them: juicy meat, snappy asparagus, and a sauce that coats rather than pools. A scatter of fresh cilantro at the end adds a pop of color and herby brightness that makes the finished dish look as good as it tastes.
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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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