Recipe: Asparagus Beef

Sometimes flank steak can end up drying out and making your teeth hurt just to chew it.  But this recipe kept the meet super juicy, even after we reheated it the next day.

Ingredients:

Beef

½ cup All-Purpose Stir-Fry Sauce

1 teaspoon arrowroot powder

1 ½ pound flank steak, thinly sliced against the grain

1 tablespoon avocado oil

1 teaspoon fish sauce

½ teaspoon sesame oil

½ teaspoon kosher salt

1 tablespoon ghee or avocado oil

1 large shallot, thinly sliced

2 scallions, cut into 2-inch segments

¼ pound shiitake mushrooms, stemmed and sliced

2 garlic cloves, minced

1 pound asparagus stalks, tough ends trimmed, cut into 2-inch segments

1 large carrot, pealed and thinly sliced diagonally

Stir-Fry Sauce

½ cup orange juice

1 cup coconut aminos

2 tablespoons rice vinegar

¼ cup fish sauce

2 teaspoons garlic powder

2 teaspoons ginger powder

1 teaspoon sesame oil

Lo Note: I used jarred minced ginger instead of ginger powder.

Directions:

Stir Fry Sauce

1. Combine ingredients and whisk to blend.

Beef

1. In a bowl combine the steak, avocado oil, sesame oil and salt.  Let sit for 10 minutes.

2. Add the ghee to a pan.  Once melted add the steak and stir-fry for 2 minutes.  Remove the beef and set aside.

3. To the same pan add the shallots, scallions and mushrooms. Cook for 3 minutes or until shallots are translucent and the mushrooms soft.

4. Add the garlic and stir until fragrant.  Add the asparagus and carrots and cook until they’re tender but still crisp.

5. Add the beef back to the skillet, pour stir-fry sauce in and stir to combine.  When the sauce thickens and beef cooks through, remove from the heat. 

Serve over brown rice, cauliflower rice or zoodles.

Recipe inspiration found HERE.

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