Peanut Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

Stir-fry nights just got a serious upgrade. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it develops a gorgeous sear that makes every bite deeply savory and satisfying. Crisp-tender asparagus, golden garlic, and scallions round out the pan, and a bright sauce built from apple cider vinegar, turmeric, and more coconut aminos ties everything together with a glossy, flavor-packed finish. For anyone navigating peanut concerns, this recipe is a genuinely stress-free option — there's no soy sauce, no peanut oil, and no bottled stir-fry sauce with a murky ingredient list to decode. Every component is straightforward and easy to verify, so you can focus on the cooking instead of the label-reading. The coconut oil gives the beef and vegetables a clean, high-heat sear without any nut-derived oils in sight. Scatter some fresh cilantro over the top before serving and you've got a weeknight dinner that looks and tastes like it came from a restaurant.

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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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