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 the bottom.
4. Add the steak strips and cook until browned, 1-2 minutes per side. Transfer to a plate.

Stir-fry vegetables

1. Once the steak has been transferred, add 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!