Rice 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, and you don't need a single grain of rice to make this feel like a complete, satisfying meal. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply savory, slightly caramelized crust that makes stir-fry so craveable. The asparagus stays crisp-tender and bright green, while garlic and scallions add layers of aromatic flavor that pull the whole dish together. Coconut aminos stand in beautifully for traditional soy sauce, delivering that rich umami punch without any wheat or grain-based ingredients sneaking into the mix — a common pitfall with bottled stir-fry sauces. A touch of apple cider vinegar and turmeric in the sauce gives it a subtle brightness and warmth that feels anything but ordinary. Arrowroot starch does the thickening work here, creating a glossy, clingy sauce that coats every piece of beef and vegetable rather than pooling at the bottom of the pan. Finish it with a handful of fresh cilantro and you've got a bold, weeknight-worthy dish that stands completely on its own.

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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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