Yeast Free Beef and Asparagus Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

4.7

(27)

Stir-fry nights just got a serious upgrade, and this one is built entirely around whole, clean ingredients that skip the fermented condiments and additives that can sneak yeast into an otherwise simple meal. Coconut aminos stand in for traditional soy sauce, delivering that savory, slightly sweet depth without any of the brewed-in concerns, while apple cider vinegar adds a bright tang to the sauce that keeps everything lively. Fresh ginger and turmeric bring warmth and color, and the arrowroot starch thickens the sauce into a glossy, restaurant-worthy coating that clings to every slice of beef and every spear of asparagus. The technique here matters too — searing the steak in batches over high heat builds real caramelized flavor, and the asparagus gets just enough time in the pan to turn crisp-tender and brilliantly green. Everything comes together in one skillet, which means less cleanup and more time enjoying a bowl that tastes far more indulgent than its ingredient list suggests. A scatter of fresh cilantro at the end lifts the whole dish and makes it feel finished without any extra effort.

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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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