Nutmeg Free Beef and Asparagus Stir-Fry
Tender slices of marinated beef and crisp-tender asparagus come together in a glossy, savory sauce that hits every note — bright, garlicky, and just a little tangy from the apple cider vinegar. The marinade does real work here, coating the steak in coconut aminos and fresh ginger before it ever hits the pan, so every bite is deeply flavored from the inside out. A quick sear over high heat gives the beef that irresistible caramelized edge, while the asparagus stays vivid green and snappy — never mushy. Ground turmeric and fresh ginger in the sauce add warmth and complexity without leaning on any of the spice-blend shortcuts that can sneak unwanted ingredients onto your plate. Coconut aminos stand in beautifully for soy sauce, keeping the umami rich and the ingredient list clean and straightforward. Everything comes together in one skillet, which means bold flavor with minimal cleanup — a weeknight win by any measure. Finish it with a scatter of fresh cilantro and you've got a dish that looks and tastes like it took far more effort than it did.
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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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