Beef and Asparagus Stir-Fry with Ginger and Garlic

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Lean beef and crisp asparagus stir-fried with fresh ginger and garlic, served over zucchini noodles for a quick, satisfying dinner. This asian-inspired whole30 ready in about 25 minutes pairs coconut aminos, minced ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 2 tbsp coconut aminos
• 1 tbsp, minced ginger
• 3 cloves, minced garlic
• 2 tbsp avocado oil
• 1 lb, trimmed and cut into 2-inch pieces asparagus
• 1 medium, spiralized into noodles zucchini
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a bowl, mix flank steak with coconut aminos, 1 tbsp ginger, and 3 garlic cloves. Marinate for 10 minutes while preparing other ingredients.
2. Step 2: Heat avocado oil in a large skillet over medium-high heat. Add marinated steak and cook for 2-3 minutes per side until browned but slightly pink inside. Remove steak and set aside.
3. Step 3: Add asparagus to skillet and cook for 4-5 minutes until bright green and tender-crisp, stirring occasionally. Add zucchini noodles and cook for 2 minutes until just tender. Return steak to skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and toss to combine.