Crisp-Edged Beef & Asparagus with Herb Gremolata

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A high-protein, low-carb skillet meal featuring perfectly seared beef strips and tender-crisp asparagus, finished with a bright lemon-herb garnish to keep you satisfied without the bloat. This Italian-inspired beef recipe (keto, high protein), ready in about 35 minutes, pairs beef sirloin, avocado oil, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 8 oz beef sirloin
• 3 tbsp avocado oil
• 12 oz asparagus
• 2 cloves garlic
• 1 lemon
• 1/4 cup fresh parsley
• 2 tbsp fresh basil
• 1 tsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Pat 8 oz beef sirloin strips dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper; set aside.
2. Step 2: Heat 3 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering, then add beef strips in a single layer; sear undisturbed for 3 minutes until deeply browned, flip, and cook 2 more minutes for medium-rare, then transfer to a plate.
3. Step 3: Add 12 oz trimmed asparagus to the same skillet with 1 tsp olive oil, season with a pinch of salt, and cook for 6 minutes, tossing occasionally, until tender-crisp and slightly charred at the tips.
4. Step 4: While asparagus cooks, mince 2 garlic cloves and finely chop 1/4 cup parsley and 2 tbsp basil; zest 1 lemon and squeeze 1 tbsp juice into a small bowl.
5. Step 5: Return beef to the skillet with asparagus, pour in 1 tbsp lemon juice and 1/2 tsp lemon zest, then toss for 1 minute to coat; remove from heat.
6. Step 6: Stir 1 tbsp lemon zest and remaining lemon juice into the herb mixture, then spoon over the beef and asparagus, tossing gently to coat.