Honey Free Beef and Asparagus Stir-Fry
Tender seared beef and crisp asparagus come together in a glossy, savory sauce that tastes like it took far more effort than it actually did. Many stir-fry sauces lean heavily on honey or other sweeteners to build that sticky, restaurant-style coating — this one skips all of that entirely and still delivers serious depth. Coconut aminos pull double duty here, both marinating the beef and forming the backbone of the sauce, while apple cider vinegar adds a bright, tangy lift that keeps things balanced. Fresh ginger and garlic do the heavy aromatic lifting, and a touch of turmeric gives the sauce a warm, golden hue that looks stunning in the pan. Arrowroot starch thickens everything quickly over high heat, so you get that satisfying, glossy finish without any sweetener doing the work. The key technique is searing the beef in batches so it browns properly rather than steaming — that caramelized crust is where a lot of the flavor lives. Finish it with a scatter of fresh cilantro and you've got a weeknight dinner that feels genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!