Korean Beef-Wrapped Asparagus

prep time    ~
45 minutes
cooking time    ~
8 minutes

This easy-to-make appetizer has got it all going on flavor-wise and will make the guests at your summer barbecue swoon.


  • 1 pound lean flank steak
  • 3 tablespoons cocounut aminos
  • 1 tablospoon unsweetend pineapple juice
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 2 teaspoons honey
  • 1.5 teaspoons fish sauce
  • .5 teaspoon freshly grated ginger
  • .125 teaspoon dried red pepper flakes
  • 1 teaspoon extra-virgin olive oil
  • 25 stalks asparagus, trimmed
  • .25 teaspoon sea salt
  • .125 teaspoon fresh cracked black pepper
  • .5 teaspoon sesame seeds


  1. Place the steak in the freezer for 45 minutes to make it easier to slice.
  2. Meanwhile, make the marinade. Place the coconut aminos, pineapple juice, sesame oil, garlic, honey, fish sauce, ginger, and red pepper flakes in a bowl. Mix well, and set aside.
  3. Remove the steak from the freezer, then cut across the grain into very thin strips, about .125-inch thick.
  4. Place the steak in a dish, pour the marinade over it, and refrigerate for up to 2 hours.
  5. Preheat a grill to medium-high heat.
  6. Rub the olive oil over the asparagus and wrap each stalk with a strip of beef.
  7. Sprinkle with salt, pepper, and sesame seeds. Grill the beef-wrapped asparagus for about 6 minutes, turning occasionally to ensure even cooking.