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Steak, Asparagus & Bell Pepper Stir Fry.

  • 2 small bunches
    asparagus
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 2
    red bell peppers
  • 1 ½ lb
    striploin (New York strip) steak
  •  
    cornstarch
  •  
    crushed red pepper
  •  
    soy sauce
  •  
    toasted sesame oil
  •  
    virgin coconut oil
  • 1
    In a small bowl, make a slurry by whisking water with cornstarch until smooth. Add soy sauce, sesame oil, and red pepper; whisk together. Set aside.
    4 tbsp cold water
    2 tsp cornstarch
    4 tbsp soy sauce
    2 tsp toasted sesame oil
    ¼ tsp crushed red pepper
  • 2
    Wash the fresh produce. Snap (or cut) off woody ends from the asparagus, then cut on an angle into 2 inch pieces; transfer to a large bowl. Seed and cut the bell peppers into 2 inch strips; add to the bowl with asparagus. Trim green onion ends and chop on an angle; transfer to a small bowl.
    2 small bunches asparagus
    2 red bell peppers
    1 small bunch green onions (scallions)
  • 3
    Peel and mince or grate the ginger. Peel and mince the garlic. Transfer both to a small bowl.
    2 (1 inch) pieces ginger root
    4 cloves garlic
  • 4
    Heat a skillet over medium-high heat.
  • 5
    Slice the steak into thin strips.
    1 ½ lb striploin (New York strip) steak
    
  • 6
    Add oil to the skillet and swirl to coat bottom. Add the steak strips and cook until browned, 1-2 minutes per side. Transfer to a plate.
    2 tbsp virgin coconut oil
    
  • 7
    Once steak has been transferred, add more oil to the skillet. Add the asparagus, bell pepper, ginger, and garlic. Cook, stirring frequently, until vegetables are crisp-tender and lightly browned, 2-3 minutes.
    2 tbsp virgin coconut oil
    
  • 8
    Return beef to the skillet and add green onions and sauce. Cook until sauce is slightly thickened, 1-2 minutes.
  • 9
    To serve, place stir fry in a bowl and enjoy!