Pecan Free Beef and Asparagus Stir-Fry
Tender slices of marinated flank steak meet crisp-tender asparagus in a glossy, ginger-forward sauce that comes together faster than takeout. The marinade does real work here — coconut aminos and arrowroot starch give the beef a savory, lightly lacquered crust when it hits a screaming-hot skillet. A quick sauce built from apple cider vinegar, turmeric, and fresh ginger ties everything together with a bright, slightly tangy finish that feels anything but ordinary. Stir-fries can sometimes hide unexpected nut-based oils or sauces, but every ingredient here is straightforward and easy to verify, so you can cook with total confidence. The high-heat sear on the beef and the short cook time on the asparagus are what keep the textures exactly right — nothing soggy, nothing overdone. A scatter of fresh cilantro at the end adds a pop of color and herby freshness that pulls the whole plate together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!