Seed Oil Free Ginger-Turmeric Beef Pasta with Asparagus
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz pasta (spaghetti or linguine)
- 1 tsp salt, plus more for pasta water
For the beef
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp olive oil, divided
For the sauce
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 3 tbsp coconut aminos
- 1 cup beef broth
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tbsp cold water
For the vegetables
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve ½ cup of pasta cooking water, then drain the pasta through a colander and set aside.
- 2
While the pasta cooks, pat the beef slices dry with paper towels and season with 1 tsp salt. Heat 1 tbsp olive oil in a 12-inch skillet over high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 2 minutes, then stir and cook 1 minute more, until the beef is browned on the outside and no longer pink at the center, reaching 160°F (71°C) on an instant-read thermometer. Transfer to a plate and set aside.
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