Spicy Beef & Asparagus Stir Fry (Whole30 + Paleo)

I love a good stir fry dish. There is something so delicious about all those hearty vegetables, perfectly cooked protein, and a tasty sauce that pulls it all together. This dish is no exception. Satisfying, and and chock full of amazing flavor, it won’t disappoint. The perfect dish for a date night in, or any meal you’re craving takeout. If you want to keep it Whole30 and/or paleo, omit grain rice, and opt for a cauliflower rice; it is equally delicious on its own.

There is an element of heat to this dish, so be advised. However, you can reduce the heat by halving the hot sauce and red pepper flakes for the sauce. I am confident you are going to love this recipe as much as we do!

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

Enjoy,

Karin

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Spicy Beef and Asparagus Stir Fry

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Course: Main Course

Servings: 4

Ingredients

• 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

Instructions

• 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

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