Beef and Asparagus Stir-Fry

Fixed on Fresh - Beef, Snap Pea, and Asparagus Stir-Fry {Healthy, low carb, Paleo, Keto, Whole 30 recipe}

Beef and Asparagus Stir-Fry

Stir-fry is a highly versatile recipe using any protein and veggies you want. This version is great for spring using snap peas and asparagus. This is Paleo, Whole 30 and ketogenic approved as well as low calorie, healthy and nutrient dense. Enjoy!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 335kcal

Author Lauren

Ingredients

2 Tablespoons Coconut Aminos
2 teaspoons minced fresh ginger
4 cloves garlic minced
¾ teaspoon salt divided
1 pound boneless top sirloin steak trimmed and cut against the grain, into ⅛" slices
2 tablespoons sesame oil
2 cups asparagus ends trimmed and cut diagonally into 2" pieces
2 cups sugar snap peas
1 red bell pepper cut into matchsticks
1 cup beef bone broth
2 teaspoons arrowroot
1 teaspoon red pepper flakes
1 Tablespoon sesame seeds
¼ cup green onion

Instructions

IN A MEDIUM BOWL, combine the coconut aminos, ginger, garlic, and salt. Add the beef and mix well. Let the beef stand at room temperature while cooking the vegetables.
IN A LARGE SKILLET, heat 1 tablespoon of the sesame oil over medium-high heat. Add the asparagus, peppers and snap peas. Cook, stirring, until the vegetables are crisp-tender, about 3 minutes. Transfer the vegetables to a bowl and set aside.
ADD 1 tablespoon sesame oil to the skillet. Add the beef and cook, stirring, until slightly pink in the center, 2-3 minutes. Return the vegetables to the skillet.
IN A SMALL BOWL, whisk together the broth, arrowroot, and pepper flakes until smooth. Push the meat and vegetables to the edges of the skillet. Pour the broth mixture into the center. Cook over medium-high heat, stirring, until thickened, 1-2 minutes. Stir the meat and vegetables into the sauce. Transfer the stir-fry to a large serving bowl and cover to keep warm.

Nutrition