Soy-Free Stir-Fried Beef with Asparagus
Elevate your weeknight dinners with this Soy-Free Stir-Fried Beef with Asparagus—an irresistible combination of tender beef, crisp asparagus, and vibrant red bell peppers, all coated in a savory yet naturally sweet marinade made with coconut aminos, apple cider vinegar, and honey (or maple syrup for a vegan-friendly option). Perfect for those avoiding soy, this quick and healthy stir-fry comes together in just 25 minutes, making it an ideal choice for busy schedules. Aromatic ginger and garlic amplify the flavors, while a touch of arrowroot powder ensures the sauce clings perfectly to every bite. Serve this dish over steamed rice, cauliflower rice, or enjoy it on its own for a wholesome and gluten-free meal bursting with freshness and bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams beef (flank steak or sirloin), thinly sliced
- 300 grams asparagus, trimmed and cut into 2-inch pieces
- 1 medium red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey (or maple syrup for a vegan option)
- 1 teaspoon arrowroot powder (or cornstarch)
- 2 tablespoons water
- 2 tablespoons avocado oil (or another neutral cooking oil)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Prepare the marinade by mixing coconut aminos, apple cider vinegar, honey, arrowroot powder, and water in a small bowl. Stir the mixture until well-combined, then set aside.
Season the thinly-sliced beef with salt and black pepper.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and sear for 1-2 minutes per side until browned. Work in batches if needed to avoid overcrowding the pan. Remove the cooked beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Toss in the minced garlic and ginger, stirring constantly for 30 seconds or until fragrant.
Add the asparagus and red bell pepper slices to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they are slightly tender but still crisp.
Return the cooked beef to the skillet and pour the prepared marinade over the mixture. Stir everything together to coat the beef and vegetables evenly in the sauce. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat and serve immediately. Pair the stir-fry with steamed rice, cauliflower rice, or enjoy on its own.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 32.7 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2479 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
