Try this easy, low-carb New York Strip Stir-Fry recipe featuring fresh asparagus, garlic, and ginger — a healthy, high-protein meal ready in under 30 minutes.
There’s something deeply satisfying about a one-pan dish that tastes like you worked hard on it but actually came together in minutes. That’s exactly the magic of this New York Strip and Asparagus Stir-Fry — crisp veggies, tender beef, bright aromatics, and a sauce that ties it all together. It’s bold, protein-rich, and exactly the kind of meal you’ll turn to when you want flavor without fuss.
Why It Works
- Balanced textures & flavors. The crunch of asparagus and bell pepper contrasts beautifully with the buttery chew of the steak.
- Speedy to make. Most of the work is prep. Once your pan is hot and ingredients ready, it’s a quick stir and you’re done.
- Nutrition built in. Steak gives you protein and iron; asparagus and bell pepper deliver fiber, vitamins, and antioxidants.
- Customizable. Want it spicier? Add more red pepper flakes. Prefer more color? Toss in mushrooms or snap peas.
- Diet-friendly. This is naturally low in carbs — perfect for anyone watching their carb intake.
Serving & Pairing Ideas
- Over cauliflower rice or a light quinoa for added bulk.
- Alongside a crisp salad with a citrus vinaigrette, to add brightness.
- Garnish options: a squeeze of lime, a sprinkle of sesame seeds, or fresh cilantro on top.
- For a heartier version, stir in sliced mushrooms or snap peas right with the asparagus.
Pro Tips & Variations
- Don’t overcrowd the pan. If needed, cook the meat in two batches so it browns properly instead of steaming.
- Room temperature steak. Letting your meat warm a bit to room temp ensures faster, more even cook time.
- Adjust heat. If you like it milder, skip or reduce the red pepper flakes. Want more kick? Add a dash of chili garlic sauce or fresh chile slices.
- Swap the protein. This same veggie-and-sauce combo works beautifully with chicken strips, shrimp, or even tofu (for a vegetarian twist).
Why We Love It (and You Might Too)
This dish feels like the perfect “weeknight flex.” You get the indulgence of steak, the vibrancy of fresh vegetables, and a sharp, slightly tangy sauce that keeps every bite exciting. It’s elegant enough for guests, but uncomplicated enough for a Tuesday. And the flavors? Totally addictive in the best way.
If you make this, we’d love to hear how you customize it — more heat, less sauce, extra veggies? Drop a comment or share a photo.
Enjoy your cooking, and may this stir-fry become one of your go-to favorites!
New York Strip & Asparagus Stir Fry
Ingredients
- 1 small bunch of asparagus
- 2 cloves garlic
- ~1 inch piece of fresh ginger root
- ½ small bunch green onions (scallions)
- 1 red bell pepper
- ½ lb New York strip steak (or other favorite cut)
- 1 tsp almond flour
- ⅛ tsp crushed red pepper flakes
- 2 Tbsp gluten-free soy sauce (or tamari / Bragg’s liquid aminos)
- 1 tsp toasted sesame oil
- 2 Tbsp virgin coconut oil (or other neutral cooking oil)
Instructions
1) Whisk Together the Sauce
Start by mixing 2 tablespoons of cold water with 1 teaspoon of almond flour in a small bowl until the mixture is completely smooth. Then whisk in the soy sauce (or tamari), sesame oil, and crushed red pepper flakes. Set the sauce aside — it’ll thicken beautifully once added to the stir-fry.
2) Prep Your Veggies & Aromatics
Rinse the asparagus, snap or trim off the tough ends, and cut it into two-inch diagonal pieces. Slice the red bell pepper into thin strips, about the same length as the asparagus, so everything cooks evenly. Thinly slice the green onions and set them aside for later. Peel and finely mince the garlic and ginger — these will bring your stir-fry to life once they hit the hot pan.
3) Cook the Steak
Bring a large skillet or wok to medium-high heat. Slice the New York strip into thin strips against the grain to keep it tender. Add a drizzle of oil to the pan and swirl to coat the surface. Lay the steak strips in a single layer and let them sear for one to two minutes per side until browned. Once cooked, transfer them to a plate and set aside.
4) Stir-Fry the Veggies
Add another tablespoon of oil to the same pan, then toss in the asparagus, bell pepper, garlic, and ginger. Stir constantly to prevent sticking, cooking for about two to three minutes until the vegetables are crisp-tender and fragrant.
5) Combine & Finish
Return the steak to the pan and add the sliced green onions. Pour in the sauce you prepared earlier, stirring well so everything is evenly coated. Let it cook for another minute or two until the sauce thickens slightly and clings to the meat and veggies. Give it a quick taste test — you can add a splash more soy sauce or a pinch of pepper if needed — then serve immediately while it’s hot.
Find it online: https://alignlife.com/new-york-strip-and-asparagus-stir-fry/
