Flank Steak Stir Fry with Asparagus & Mushrooms

When made at home, stir fries are a healthy, weeknight friendly dinner option, coming together in minutes thanks to the high heat, thinly sliced protein, and fresh veggies.

Almost any combination of protein and vegetables works for a stir fry, but I’ve been making this version with flank steak, asparagus, and mushrooms on repeat lately – thanks in large part to the slow start of our area farmers markets where asparagus, rhubarb, and strawberries have been plentiful but are about all the stands have had to offer this June for locally grown produce. So if asparagus has been crowding out your farmers market too, give this quick and easy stir fry a try this week! We enjoy Flank Steak Stir Fry with Asparagus & Mushrooms as a stand-alone dinner; packed with protein and veggies in a flavorful sauce, it’s fresh, filling, and yummy. It can also be enjoyed over cooked rice or riced cauliflower if you prefer.

Flank Steak Stir Fry with Asparagus & Mushrooms

Ingredients

• 2 tablespoons avocado oil or other neutral, high-heat oil, divided

• 16 oz flank steak, cut in half with the grain and then sliced in ¼ inch thick strips against the grain

• 5 tablespoons coconut aminos, divided (or low sodium soy sauce, if not grain free)

• 2 tablespoons unseasoned rice vinegar (sodium free, sugar free)

• 1 tablespoon fresh ginger root, grated (about a 1-inch piece)

• 2 garlic cloves, grated

• 2 teaspoons toasted sesame oil

• 1 ½ teaspoons arrowroot powder (or cornstarch, if not grain free)

• 1 teaspoon water

• 16 oz asparagus, woody ends removed and cut into 2-inch segments

• 8 oz cremini mushrooms, sliced

How to make Flank Steak Stir Fry with Asparagus & Mushrooms

In a large bowl, toss together flank steak strips, 1 tablespoon coconut aminos, and 1 tablespoon rice vinegar, until steak is evenly coated. Set aside to marinate until ready to use, stirring occasionally to redistribute the marinade.

In a small bowl, whisk together remaining 4 tablespoons coconut aminos and 1 tablespoon rice vinegar with grated ginger, grated garlic, and toasted sesame oil. In another small bowl make a slurry by mixing arrowroot powder with water until silky smooth. Set both mixtures aside.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon avocado oil, and once heated add sliced mushrooms. Cook mushrooms until they have released all of their water and are starting to brown on both sides, tossing and stirring frequently, about 5-7 minutes. Remove mushrooms to a small plate and set aside.

Add remaining 1 tablespoon avocado oil to the hot wok/skillet. Working in 2 to 3 batches to avoid crowding and steaming the steak, add strips of flank steak in a single layer and sear about 30 to 45 seconds on each side until lightly browned. Remove steak to a plate, and repeat with remaining strips of steak. Set plate with steak aside.

Add asparagus to the hot wok/skillet and stir fry, tossing frequently, until crisp, tender, and bright green, about 2 to 3 minutes. Return mushrooms to wok/skillet and toss to combine.

Restir slurry if separated and whisk into the coconut amino mixture. Add coconut amino mixture to the asparagus and mushrooms along with the strips of flank steak and any accumulated juices. Toss together until sauce thickens and steak and vegetables are well coated, about 1 to 2 minutes. Remove from heat and serve. Can be served over rice or riced cauliflower if desired.