The perfect alternative to take-out, this Spicy Beef & Asparagus Stir Fry is a nutrient-dense, veggie-filled recipe perfect for date night or family dinner!    

I don’t know about you, but I love a good stir-fry dish. It’s my go-to whenever my husband, and I go out to eat. There is something so delicious about all those hearty vegetables, perfectly cooked protein, and a tasty sauce that pulls it all together. I can’t get enough! So, in an effort to bring my favorite take-out flavors into my own kitchen, I created this Spicy Beef & Asparagus Stir Fry. Ready in under 30 minutes, full of vegetables, and high in protein, this meal is quickly becoming a staple meal my whole family loves. Satisfying, and chock full of amazing flavor, it won’t disappoint.

To begin, start by slicing the steak into thin strips. When cut, place the strips in a bowl and set them aside for later use. Then, in a small bowl, add your seasonings and tapioca flour. Whisk the mixture with a fork or whisk until well combined. Once mixed, sprinkle the sauce over the steak. Personally, I prefer to use tongs to grab the steak and dip it into the mixture. Not only does this method keep your hands clean, but it also ensures all of the steak strips are coated well. 

Next, heat a pan over medium-high heat. Once the pan is hot, cook the steak strips in batches. Be sure to allow enough space so that each strip is fully touching the pan. This method allows the steak to become perfectly crispy. Keep an eye on the steak, and cook each side for roughly 2 to 3 minutes. You want a sear to form, but be careful not to overcook the meat!

Meanwhile, whisk all of the sauce ingredients in a separate bowl. Then, transfer the cooked steak to a bowl, and add the asparagus and mushrooms to the pan. Now, cook the vegetables for about 5 to 7 minutes. You want the mushrooms to release their moisture. However, you’ll know the vegetables are done when the mushrooms become brown. 

Once cooked, transfer the vegetable mixture to a bowl. Then, pour the sauce mixture into the hot skillet. After, wait roughly 3 to 5 minutes for the sauce to bubble and reduce. When the sauce is thick enough to coat a spoon, add the steak and vegetables back to the pan along with your water chestnuts. Continue to cook the ingredients for another 3 minutes. Be sure to stir frequently and ensure that all of the veggies and steak are evenly coated with the sauce. Once heated through and mixed evenly, your Spicy Beef & Asparagus Stir Fry is ready to serve! 

Tips to Create the Perfect Stir Fry Recipe:

  1. In order to ensure perfectly crisped meat and well-seasoned vegetables, I recommend using a wok when making stir fry recipes! Their unique shape allows you to push ingredients to the side and away from heat, use less oil than traditional pans, and prevent splatter in the kitchen. 
  2. Prevent oil spattering by using avocado oil instead of olive oil. Not only is avocado oil delicious and full of healthy fats, but it also has a high heat point. This means it will not pop or spatter while you cook! 
  3. Experiment with flavors. Personally, In my opinion, the heat of this recipe is just right. However, if you’re sensitive to spicy foods, feel free to reduce the amount of hot sauce and red pepper flakes used. Conversely, if you like your food hot, amp up the recipe with even more hot sauce, red pepper flakes, or both. 

What Kind of Steak is Best for Stir Fry?

Unfortunately, when it comes to cooking, not all meat is created equal. This old saying is particularly true when it comes to creating stir-fries. For this recipe, it is best to use tender cuts of beef. I used sirloin. However, tri-tip, top loin, and strip steak all work as well. These meats can be easily sliced and made thin enough to cook quickly and thoroughly. Take a look at this chart to find your perfect cut for every recipe.  

Frequently Asked Questions:

What should I serve with Spicy Beef u0026amp; Asparagus Stir Fry?

If you’re looking to imitate traditional takeout, I recommend serving this dish with plain white rice. Yet, if you’re looking to make this recipe Whole30 or Paleo compliant, cauliflower rice works just as well! However, if you want to cut calories or are simply under a time crunch, this recipe is perfectly delicious and filling on its own. If you want to go the easy route, just throw together a quick Easy-Peasy House Salad!

u003cbru003eCan I swap out the vegetables in Spicy Beef u0026amp; Asparagus Stir Fry? 

Of course, if you swap out the asparagus, this recipe will no longer be a Spicy Beef u0026amp; Asparagus Stir Fry. However, any vegetables you prefer can be used in this recipe! Just be sure to adjust cooking times to account for the different vegetables. Remember, you want the ingredients to become soft, not soggy. 

u003cbru003eCan I substitute the tapioca starch in Spicy Beef u0026amp; Asparagus Stir Fry? 

Tapioca starch can be substituted for nearly any flour-like ingredient. However, be aware that deviating from this ingredient may disqualify the recipe from its Whole30 and Paleo status. Find a substitute that suits your dietary needs u003ca href=u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ehereu003c/au003e! 

u003cbru003eHow long is Spicy Beef u0026amp; Asparagus Stir Fry good to eat?

When stored in an airtight container in the refrigerator, Spicy Beef u0026amp; Asparagus Stir Fry is safe to eat for 2 to 3 days. 

u003cbru003eu003cbru003eCan I swap out the steak for another protein source in Spicy Beef u0026amp; Asparagus Stir Fry? 

Feel free to swap out steak for any other protein source you prefer! If practicing a vegetarian diet, use tofu or tempeh instead. 

Now, you’re ready for the best restaurant-quality experience from the comfort of your own home! I’m curious, what are your favorite takeout dishes? Let me know in the comments below!

This dish was inspired by two of my favorite food bloggers, Confessions of a Clean Foodie and The Defined Dish

In the meantime, enjoy!


Spicy Beef and Asparagus Stir Fry

Course: Main Course
Servings: 4


  • 1.5 lbs sirloin steak
  • 1 tbsp tapioca flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp avocado oil avocado oil is best for this recipe, as it has a high heat point
  • 1 bunch asparagus approximately 1 lb
  • 1 can water chestnuts sliced
  • 2 cups mushrooms sliced; I used white button but feel free to use what is available
Stir Fry Sauce
  • 1 tbsp avocado oil
  • 1/2 cup coconut aminos
  • 1 tbsp sesame seed oil
  • 2 tbsp hot sauce I like Chaloula
  • 1/4 tsp red pepper flakes
  • 1 tsp ground ginger or 2 tsp fresh (grated)
  • 3 cloves garlic minced


  • Thinly slice the steak into strips, placing in a bowl, set aside
  • In a small bowl, add garlic powder, onion powder, salt, pepper, ginger, and tapioca flour; whisk, and sprinkle over the steak. Use tongs to toss, ensuring it's coated evenly
  • Heat skillet or wok over medium high heat, once hot (sprinkle a bit of water and see if it sizzles, if yes, then it's ready), cook the steak in batches, so they have ample space to crisp. Approximately 2-3 minutes each side (this will also depend on how thick they are sliced, so keep an eye on them), you want a nice sear
  • While the steak is cooking, whisk together all the sauce ingredients, set aside
  • Transfer cooked steak to a plate, and add asparagus, and mushrooms to the pan. Allow the mushrooms to release their moisture and saute until browned, about 5-7 minutes
  • Transfer vegetables to a separate plate, and pour sauce mixture into the hot pan, it should begin to bubble and reduce, approximately 3-5 minutes
  • Once the sauce is thick enough to coat a spoon, you can add the steak, vegetables and water chestnuts to the pan, and continue to cook for another 3 minutes, until everything is evenly coated
  • This dish is just fantastic on its own, as well as served with either cauliflower or grain rice