Seed Oil Free Beef and Asparagus Stir-Fry
Stir-fry nights are usually where seed oils sneak into an otherwise clean meal — most restaurant versions and even many homemade recipes default to canola, vegetable, or soybean oil without a second thought. This version uses coconut oil as the cooking fat, which handles the high heat of a screaming-hot skillet beautifully and adds a subtle richness without any of the industrial processing concerns. The beef gets a quick marinade in coconut aminos and fresh ginger before hitting the pan, building deep savory flavor without a drop of soy sauce or anything refined. A bright, turmeric-laced sauce made from coconut aminos and apple cider vinegar ties everything together and thickens right in the pan, coating every piece of asparagus and seared steak in something genuinely craveable. The asparagus stays crisp-tender and vivid green, the garlic gets golden and fragrant, and the whole dish comes together in one skillet with no complicated swaps or specialty shopping required. Scatter some fresh cilantro over the top and you've got a weeknight dinner that looks and tastes like it took far more effort than it did.
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!