Mushroom Free Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy ginger-turmeric sauce — this stir-fry is the kind of weeknight dinner that looks and tastes like you actually tried. The beef is marinated in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which means you get that satisfying sear and caramelized crust without a drop of soy sauce or anything to second-guess. Many stir-fry sauces and restaurant versions lean heavily on mushroom-based oyster sauce or umami boosters that can be hard to spot on a label, but this one builds its deep, savory flavor entirely from coconut aminos, apple cider vinegar, and fresh ginger — no hidden fungi anywhere in the pan. The asparagus stays bright green and snappy, the garlic goes golden at the edges, and the sauce thickens beautifully around everything thanks to a small hit of arrowroot starch. Scallions add a mild bite throughout, and a handful of fresh cilantro at the end lifts the whole dish with a little herby freshness. It comes together in one skillet, which means cleanup is minimal and dinner is on the table fast.
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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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