Wheat Free Beef and Asparagus Stir-Fry
Stir-fry nights just got a serious upgrade, and this one delivers bold, savory flavor without a drop of soy sauce or wheat in sight. The secret weapon here is coconut aminos, which brings that deep, umami-rich taste you'd expect from a classic stir-fry marinade and sauce — no gluten, no grain, no compromise. Arrowroot starch steps in to thicken the sauce beautifully, giving every piece of beef and asparagus that glossy, restaurant-style coating that clings just right. Fresh ginger shows up twice — once in the marinade and again in the sauce — layering warmth and brightness throughout the whole dish, while a touch of turmeric adds subtle earthiness and a gorgeous golden hue. The high-heat sear on the flank steak locks in juicy, caramelized edges, and the asparagus stays crisp-tender and vibrant green so nothing feels soggy or overcooked. It all comes together in one skillet, making cleanup as easy as the cooking itself. Finish with a handful of fresh cilantro and you've got a weeknight dinner that looks and tastes like you put in way more effort than you actually 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!