Lupin Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

Crisp asparagus, tender seared beef, and a glossy ginger-turmeric sauce — this stir-fry delivers serious restaurant energy with a surprisingly clean ingredient list. The marinade does real work here, coating the thinly sliced steak in coconut aminos and arrowroot starch so it sears up beautifully in a hot skillet without any fuss. Lupin flour has quietly crept into all kinds of sauces, spice blends, and packaged stir-fry kits, so making your own from scratch is the smartest move if you need to avoid it entirely. Every component in this recipe is naturally free of that concern — coconut aminos stand in for soy sauce with a slightly sweeter, mellow depth, and arrowroot starch thickens the sauce without any grain-based additives. The high-heat technique is key: searing the beef in batches keeps things caramelized rather than steamed, and the asparagus stays bright green and crisp-tender rather than going limp. A finish of fresh cilantro and scallions lifts the whole dish and makes it feel genuinely vibrant on the plate. It's the kind of weeknight dinner that looks like you put in way more effort than you actually did.

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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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