Pork Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

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 is marinated in coconut aminos and fresh ginger before hitting a screaming-hot skillet, which means you get that satisfying sear and deep savory flavor without a drop of soy sauce or anything to second-guess. Coconut aminos do a lot of heavy lifting here, standing in for traditional soy-based sauces and keeping every component completely free of pork-derived ingredients — no oyster sauce, no hidden additives. The sauce comes together in one small bowl and thickens beautifully in the pan, coating every piece of beef and asparagus in a bright, slightly tangy glaze with a warm golden hue from the turmeric. Garlic and scallions round out the aromatics, and a handful of fresh cilantro on top adds a pop of color and freshness if you're into it. It's bold, clean, and genuinely satisfying — the kind of recipe you'll want to keep in your regular rotation.

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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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