Rating

Place the sliced steak in a large bowl and toss with 1/3 of the tamari, 1/4 of the coconut sugar, and 1/3 of the oil. Let it sit while you prepare the rest.

Bring a large pot of water to a boil. Add the asparagus to the pot and cook for one minute. Remove with a slotted spoon onto a large plate and set aside.

Combine the remaining tamari, remaining coconut sugar, half of the remaining oil, oyster sauce, arrowroot powder, and water. Whisk well to combine. Set aside.

Heat a large wok over medium-high heat. Add the remaining oil. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one minute longer. Remove with a slotted spoon and set aside.

Add the onion to the wok and cook for two minutes, stirring occasionally. Add the asparagus and cook for 30 seconds. Add the beef, garlic, and sauce and cook, tossing everything together for about one to two minutes, until the sauce has thickened. Enjoy!

LEFTOVERS

Refrigerate in an airtight container for up to two days.

SERVING SIZE

One serving is about 2 1/2 cups.

MORE FLAVOR

Add sriracha or chili flakes to the sauce.

ADDITIONAL TOPPINGS

Serve with rice, cauliflower rice, or noodles.