Lactose Free Beef and Asparagus Stir-Fry
Tender slices of marinated flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce — this stir-fry hits every note you want from a weeknight dinner without a drop of dairy anywhere in sight. The marinade relies on coconut aminos and arrowroot starch to build deep savory flavor and help the beef sear beautifully in a screaming-hot skillet, so you get that satisfying caramelized crust without any butter or cream-based shortcuts. Apple cider vinegar and ground turmeric give the sauce a bright, slightly tangy edge that keeps the whole dish feeling light and fresh rather than heavy. Coconut oil handles the high-heat cooking with ease, and the asparagus stays vibrant and just barely crisp — never mushy — thanks to a quick stir-fry over medium-high heat. For anyone who has learned to scan ingredient labels on bottled stir-fry sauces for hidden dairy derivatives, making your own sauce from scratch here is genuinely liberating. Finish it with a handful of fresh cilantro and you have a restaurant-quality plate that comes together entirely from whole, straightforward ingredients.
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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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