Turkey 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-forward sauce come together in one sizzling skillet for a weeknight dinner that feels genuinely restaurant-worthy. The marinade does quiet but important work — coconut aminos and arrowroot starch give the beef a savory depth and a silky, lightly sauced finish without any soy or wheat in sight. A hot pan and a quick sear are the real secrets here: getting that golden crust on the beef before building the rest of the dish is what separates a great stir-fry from a soggy one. Apple cider vinegar adds a bright lift to the sauce, while fresh ginger and a pinch of turmeric keep every bite warm and aromatic. The asparagus goes in last so it stays vivid green and snappy, never mushy — a small detail that makes a big difference on the plate. Because every component is built from scratch with clean, straightforward ingredients, there's no need to scrutinize labels or worry about hidden proteins sneaking in from processed sauces or pre-seasoned meats. Finish with a handful of fresh cilantro if you have it, and dinner is done.

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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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