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Asparagus Beef Stir-fry
This beef asparagus stir fry recipe is one of those 15-minute, over-rice, easy-to-make, one-pan dishes with lots of nice sauce to soak into the rice. The fresh asparagus gives a fresh and unique favor with a texture similar to bamboo shoots. You can also substitute chicken.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 3
Calories: 268 kcal
Cuisine:
Chinese
Ingredients
- 12 oz. flank steak or sirloin steak (340g, sliced)
- 1 teaspoon oil (plus more for cooking)
- 5 teaspoons light soy sauce (divided)
- 1 teaspoon cornstarch
- 1 pound fresh asparagus
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 cup hot chicken stock (or water)
- 3 tablespoons Shaoxing wine
- 3 cloves garlic (sliced)
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
- 1/8 teaspoon ground white pepper
Instructions
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
Cup of Yum
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
69mg
(23%)
Sodium
1069mg
(45%)
Potassium
746mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1145IU
(23%)
Vitamin C
9.4mg
(10%)
Calcium
66mg
(7%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 1069mg | 45% |
| Potassium | 746mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 66mg | 7% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.