Paraben Free Beef and Asparagus Stir-Fry
Crispy-edged beef, snappy asparagus, and a glossy, ginger-forward sauce — this stir-fry hits every note you want from a weeknight dinner without any of the ingredient concerns that come with conventional bottled sauces. Coconut aminos stand in for traditional soy sauce, bringing that savory depth while keeping the ingredient list clean and free of synthetic preservatives that show up in so many store-bought condiments. Apple cider vinegar and fresh ginger add brightness and warmth, while ground turmeric gives the sauce a subtle earthiness and a gorgeous golden hue. Arrowroot starch does the thickening work here, pulling the sauce tight around the beef and vegetables so every bite is well-coated rather than soupy. The technique matters too — searing the steak in batches over high heat builds real caramelization, and finishing everything together in that same pan means nothing goes to waste. A scatter of fresh cilantro at the end keeps it lively. It's the kind of meal that feels like a restaurant order but comes together entirely on your own terms, with ingredients you can actually trust.
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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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