Mustard Free Beef and Asparagus Stir-Fry
Stir-fry sauces are one of those sneaky places where mustard can hide — in store-bought blends, bottled marinades, and pre-mixed seasonings that seem totally innocent. This version builds all its bold, savory flavor from scratch, so you know exactly what's going into the pan. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it sears into deeply browned, tender strips in just minutes. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and more ginger — thickens beautifully over high heat and clings to every piece of asparagus and beef in the pan. Crisp-tender asparagus, golden garlic, and sweet scallions round out the dish with color and crunch that make it feel genuinely restaurant-worthy. A scatter of fresh cilantro at the end adds a bright, herby finish that ties everything together. It's the kind of weeknight dinner that looks impressive but comes together with one skillet and a handful of clean, straightforward ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!