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New York Strip and Asparagus Stir Fry


  • 1 small bunch asparagus
  • 2 cloves garlic
  • 1 (1 inch) piece ginger root
  • ½ small bunch green onions (scallions)
  • 1 red bell pepper
  • 1/2 lb strip-loin (New York strip) steak
  • 1 tsp almond flour
  • 1/8 crushed red pepper
  • 2 Tbsp gluten free soy-sauce (Tamari) or Braggs liquid aminos
  • 1 tsp toasted sesame oil
  • 2 Tbsp virgin coconut oil


Make the slurry

  1. In a small bowl, make a slurry by whisking 2 Tbsp cold water with 1 tsp almond flour until smooth.
  2. Add 2 Tbsp gluten free soy sauce, 1 tsp sesame oil, and 1/8 red pepper.
  3. Whisk together. Set aside.

Prep produce

  1. Wash the fresh produce. Snap (or cut) off woody ends from the asparagus, then cut on an angle into 2 inch pieces; transfer to a large bowl.
  2. Seed and cut the bell pepper into 2 inch strips; add to the bowl with asparagus.
  3. Trim green onion ends and chop on an angle; transfer to a small bowl.
  4. Peel and mince or grate the ginger. Peel and mince the garlic. Transfer both to a small bowl.

Cook the New York Strip steak

  1. Heat a skillet over medium-high heat.
  2. Slice the steak into thin strips.
  3. Add oil to the skillet and swirl to coat bottom.
  4. Add the steak strips and cook until browned, 1-2 minutes per side. Transfer to a plate.

Stir-fry vegetables

  1. Once steak has been transferred, add more 1 Tbsp oil to the skillet.
  2. Add the asparagus, bell pepper, ginger, and garlic.
  3. Cook, stirring frequently, until vegetables are crisp-tender and lightly browned, 2-3 minutes.

Mix and serve

  1. Return beef to the skillet and add green onions and sauce.
  2. Cook until sauce is slightly thickened, 1-2 minutes.
  3. To serve, place stir fry in a bowl and enjoy!