Legume Free Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce — this stir-fry delivers the kind of bold, satisfying flavors that make weeknight cooking feel genuinely exciting. The marinade does real work here, giving the beef a savory depth before it ever hits the pan, and that quick high-heat sear locks in a beautiful caramelized crust. Coconut aminos stand in for traditional soy sauce, keeping the whole dish completely free of soy and legume-derived ingredients without sacrificing any of that umami richness. Apple cider vinegar and turmeric round out the sauce with a bright, slightly earthy complexity that pairs perfectly with the garlic and scallions. Stir-fries can be tricky territory when you're avoiding legumes, since soy sauce, edamame, and bean-based sauces show up constantly — but every ingredient here is clean and straightforward. Scatter some fresh cilantro over the top before serving and you've got a restaurant-quality plate that took almost no time at all.
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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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