Xanthan Gum Free Beef and Asparagus Stir-Fry
Tender seared beef and crisp-tender asparagus come together in a glossy, ginger-forward sauce that tastes like it took way more effort than it actually did. The marinade does real work here — a quick soak in coconut aminos and fresh ginger means the steak is flavorful before it even hits the pan. Many stir-fry sauces rely on thickeners that can be tricky to navigate, but this one uses arrowroot starch to get that satisfying, clingy consistency without any of the usual concerns. Coconut aminos bring a savory, slightly sweet depth that plays beautifully against the brightness of apple cider vinegar and a touch of turmeric. High heat and a single-layer sear are the secrets to getting that golden crust on the beef rather than a steamed, gray result — the instructions walk you through exactly how to pull it off. Everything comes together in one skillet, which means bold flavor and minimal cleanup. A scatter of fresh cilantro at the end lifts the whole dish and makes it feel genuinely restaurant-worthy on a weeknight plate.
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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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