MSG Free Beef and Asparagus Stir-Fry
Stir-fry nights are usually a minefield when you're avoiding monosodium glutamate, since soy sauce and bottled stir-fry sauces are among the most common hidden sources. This recipe sidesteps all of that by building its savory depth entirely from coconut aminos, fresh ginger, garlic, and a splash of apple cider vinegar — no flavor enhancers, no shortcuts, just real ingredients doing real work. The result is a glossy, umami-rich sauce that clings beautifully to tender seared beef and crisp-tender asparagus without anything you'd need to second-guess on a label. Searing the flank steak in batches over high heat gives you that satisfying caramelized crust, while the asparagus stays bright green and snappy — the kind of texture that makes a weeknight dinner feel genuinely restaurant-worthy. A pinch of turmeric in the sauce adds a subtle warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Finish it with a scatter of fresh cilantro and you've got a bold, clean plate that proves you don't need a single additive to make stir-fry sing.
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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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