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Steak & Asparagus Stir Fry Recipe

Irresistible Steak & Asparagus Stir Fry Recipe in 20 Minutes

Enjoy this quick and easy Steak & Asparagus Stir Fry recipe that's gluten-free and customizable, perfect for a satisfying dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup orange juice substitute with apple juice for different flavor
  • 1/4 cup tamari sauce or soy sauce, use gluten-free for gluten-free version
  • 2 tablespoons brown sugar coconut sugar is a healthier alternative
  • 1 tablespoon rice vinegar can use apple cider vinegar as substitution
  • 1 tablespoon ginger minced, fresh preferred over ground
  • 2 tablespoons toasted sesame oil can replace with avocado oil
  • 2 cloves garlic minced, skip for milder flavor
  • 1 tablespoon cornstarch arrowroot powder can also be used
  • 1 teaspoon chili paste Sambal Oelek or Sriracha, adjust for heat preference
For the Stir Fry
  • 2 tablespoons peanut oil can substitute with avocado oil or sunflower oil
  • 1 pound top sirloin steak thinly sliced, flank or ribeye can be used
  • 1 bunch asparagus trimmed & sliced, can substitute with broccoli
  • 1 cup cremini mushrooms sliced, can substitute with button or shiitake mushrooms
  • 1 teaspoon thyme leaves fresh, dried thyme can also be used
  • 1 medium red bell pepper sliced, any color bell pepper works
  • 1 cup cherry tomatoes halved, regular tomatoes can be used if preferred

Equipment

  • Wok
  • Medium bowl
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the orange juice, tamari sauce, brown sugar, rice vinegar, minced ginger, toasted sesame oil, minced garlic, cornstarch, and chili paste until well combined. Set aside for later use.
  2. Heat a wok or large skillet over high heat and add peanut oil. When the oil shimmers, add the sliced cremini mushrooms and fresh thyme, stirring constantly for about 2–3 minutes until tender and browned. Transfer to a plate.
  3. In the same skillet, add another tablespoon of peanut oil. Sear the thinly sliced steak for about 30 seconds on each side until browned. Remove to the plate with the mushrooms.
  4. Add the trimmed asparagus and sliced red bell pepper to the hot skillet. Stir-fry for about 1 minute and then add 1 tablespoon of water to help steam them until bright green and slightly tender.
  5. Return the mushrooms and seared steak to the skillet, pour the sauce over, and stir continuously for about 1 minute until thickened.
  6. Transfer the stir fry to a serving platter and fold in the halved cherry tomatoes. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 3mg

Notes

Ensure your wok or skillet is hot for the best sear, and avoid overcrowding to maintain high heat. Fresh ingredients enhance the flavor.

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