Soy Free Beef and Asparagus Stir-Fry
Stir-fry nights usually come with a hidden catch — most bottled sauces and marinades are loaded with soy, making them a no-go for anyone avoiding it. This recipe sidesteps that entirely by leaning on coconut aminos, which delivers that same savory, slightly sweet depth without a drop of soy in sight. Thinly sliced flank steak gets a quick marinade before hitting a screaming-hot skillet, where it develops a proper sear and locks in all that gingery flavor. The asparagus stays crisp-tender and brilliantly green, while garlic and scallions add aromatic backbone to every bite. A bright, turmeric-kissed sauce — thickened with arrowroot starch — pulls everything together into a glossy, restaurant-worthy finish. It's the kind of weeknight dinner that feels indulgent but comes together with straightforward pantry staples and one good pan.
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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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