Korean Beef Wrapped Asparagus

This flavorful appetizer is perfect for 4th of July barbecues and is quick to throw together. It is part of my guest feature over at U.S. Wellness Meats for the month of July. I created 4 different recipes for them using their grass-fed meats.

Flank steak can be a tough cut of meat if it’s not sliced properly. Here, you will freeze the meat briefly to make it easier to cut it into very thin strips. This ensures a tender slice that will melt in your mouth. This easy to make appetizer is full of bold flavors and is sure to impress your guests at your summer barbeques!

Looking for more festive recipes? Here's a few:





 Shared with Allergy Free Wednesdays

Korean Beef Wrapped Asparagus




  • 1 pound U.S. Wellness Meats Flank Steak, thawed
  • ⅛ cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon ginger, peeled and grated
  • ½ tablespoon honey
  • ⅛ teaspoon dried red pepper flakes
  • 1 tablespoon unsweetened pineapple juice
  • ½ tablespoon fish sauce
  • 25-30 asparagus stalks, trimmed
  • ½ teaspoon sesame seeds
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon fresh cracked pepper


  1. Place the steak in the freezer for 45 minutes. This will make it easier to slice very thinly.
  2. Meanwhile, make the marinade. Mix the coconut aminos, sesame oil, garlic, ginger, honey, red pepper flakes, pineapple juice, and fish sauce in a bowl and set aside.
  3. Remove the steak from the freezer, then cut across the grain into very thin strips, about ⅛ inch thick.
  4. Pour the marinade over the sliced steak, and marinate in the refrigerator for 6-8 hours.
  5. Preheat your grill to medium heat.
  6. Rub the olive oil over the asparagus, then wrap each stalk with a strip of beef.
  7. Sprinkle with salt, pepper, and sesame seeds.
  8. Grill the beef wrapped asparagus over medium heat for about 6 minutes, turning occasionally to ensure the beef cooks evenly.