Pistachio Free Beef and Asparagus Stir-Fry
Tender slices of flank steak, crisp-tender asparagus, and a glossy ginger-turmeric sauce — this stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that satisfying sear that makes every bite rich and savory. A bright, tangy sauce made with apple cider vinegar and arrowroot starch pulls everything together into a glossy, restaurant-worthy finish without any soy or complicated pantry additions. Garlic, scallions, and fresh cilantro round out the flavors so the whole dish feels layered and alive. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden blends or seasoning packets to second-guess. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Serve it as-is or spoon it over rice or cauliflower rice for a complete, satisfying meal.
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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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