Oats Free Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce come together in one sizzling skillet for a weeknight dinner that feels genuinely restaurant-worthy. The marinade does real work here — coconut aminos and arrowroot starch give the beef a savory, lightly lacquered coating before it even hits the pan. Searing the meat in batches over high heat is the move that gets you that gorgeous caramelized crust instead of a steamy, grey result. The sauce, brightened with apple cider vinegar and a touch of turmeric, thickens beautifully right in the pan and clings to every piece of beef and asparagus. Because every component in this recipe is naturally grain-free, there's no need to scrutinize labels or swap anything out — it's just clean, bold cooking from the start. A scatter of fresh cilantro at the end adds a pop of color and a herby lift that ties the whole dish together.
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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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