Rye Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Tender slices of flank steak, crisp-tender asparagus, and a glossy, ginger-forward sauce come together in one sizzling skillet for a weeknight dinner that feels genuinely restaurant-worthy. The marinade does real work here — a short 15-minute soak in coconut aminos and arrowroot starch means the beef sears beautifully and stays juicy all the way through. Coconut aminos stand in for traditional soy sauce throughout the entire recipe, which is the key move for anyone avoiding grain-based condiments that often sneak rye derivatives into their ingredient lists. The sauce gets its depth from fresh ginger, a splash of apple cider vinegar, and a touch of turmeric, so the flavor is bright and complex without relying on anything off-limits. High heat and a wide skillet are your best friends here — searing the beef in a single layer and stir-frying the asparagus fast keeps everything from going soggy. A finish of fresh cilantro adds a pop of color and a little herby lift that ties the whole bowl together. Serve it straight from the pan and it's honestly hard to believe something this satisfying came together so quickly.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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