Paleo Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce come together in one hot skillet for a dinner that feels restaurant-worthy on a weeknight. The marinade does real work here — a short soak in coconut aminos and fresh ginger means the beef is deeply savory before it ever hits the pan. Coconut aminos stand in for soy sauce throughout, keeping the whole dish grain-free and legume-free without sacrificing that umami punch you expect from a great stir-fry. Arrowroot starch pulls double duty, first tenderizing the meat in the marinade and then thickening the sauce into something that clings beautifully to every piece of beef and vegetable. Apple cider vinegar and turmeric round out the sauce with a subtle brightness and warmth that makes each bite a little more interesting than the last. High heat and a quick sear are the keys to getting that caramelized crust on the beef while keeping the asparagus snappy and vivid green. Finish with a handful of fresh cilantro if you have it — it lifts the whole plate and makes it look as good as it tastes.
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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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