High Fructose Corn Syrup Free Beef and Asparagus Stir-Fry
This vibrant stir-fry brings together tender seared beef and crisp-tender asparagus in a glossy, savory sauce that tastes like it came from a great restaurant — no shortcuts, no junk. The secret weapon here is coconut aminos, which delivers that deep, umami-rich flavor you'd expect from soy sauce without any of the hidden sweeteners that make conventional stir-fry sauces a problem. Store-bought sauces and marinades are notorious for sneaking in corn syrup derivatives, so building everything from scratch with coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch keeps the ingredient list completely clean. The marinade does double duty, tenderizing the beef while laying down a base of flavor before it ever hits the pan. Cooking over high heat in a wide skillet or wok gives you that satisfying sear and caramelized garlic without steaming everything into mush. A pinch of turmeric in the sauce adds a warm, earthy undertone that makes the whole dish feel a little more complex than the short ingredient list suggests. Finish it with fresh cilantro and you've got a weeknight dinner that's bold, colorful, and genuinely satisfying.
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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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