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.