Walnut Free Beef and Asparagus Stir-Fry
Crispy-edged beef, snappy asparagus, and a glossy, ginger-forward sauce — this stir-fry is the kind of weeknight dinner that looks far more impressive than the effort it requires. The marinade does quiet, important work, tenderizing the thinly sliced flank steak while the arrowroot starch helps it sear beautifully in a hot skillet rather than steam. Coconut aminos bring that deep, savory backbone you'd expect from a classic stir-fry sauce, and a hit of apple cider vinegar and turmeric keeps the flavor bright and a little unexpected. Stir-fry dishes can sometimes hide tree nuts in sauces or as a finishing garnish, but every component here is straightforward — no nut oils, no nut-based thickeners, nothing lurking in the ingredient list. The technique is simple: sear the beef in batches so it browns instead of boils, cook the asparagus until it's just crisp-tender, then bring it all together with the sauce over high heat until everything is glossy and coated. Fresh cilantro scattered on top at the end adds a pop of color and herby freshness that ties the whole bowl together.
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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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