5 from 72 votes
Steak & Asparagus Stir Fry
Steak & Asparagus Stir Fry combines tender slices of sirloin steak, crisp asparagus, and cremini mushrooms cooked quickly in a flavorful sauce made from orange juice, tamari, ginger, and chili paste. The stir fry balances a slight sweetness, acidity, and mild heat, while fresh cherry tomatoes added at the end bring bright bursts of flavor. This dish offers a vibrant blend of textures and tastes, ideal for a gluten-free and satisfying meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
239 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Sauce
- ½ cup orange juice
- 3 tablespoon tamari sauce or gluten-free soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ginger minced
- 2 teaspoon sesame oil toasted
- 1 garlic minced, clove
- 1 tablespoon cornstarch
- 1 teaspoon chili paste sambal oelek or sriracha
Stir Fry
- 2 tablespoon peanut oil
- 8 oz sirloin steak thinly sliced, top
- 12 oz asparagus trimmed & sliced in half on the diagonal
- 8 oz cremini mushrooms sliced
- 2 teaspoon thyme fresh leaves
- 1 red bell pepper cored, seeded and sliced into ½ inch strips, large
- ½ cup cherry tomato halved
Instructions
Sauce
- Whisk all sauce ingredients in a bowl, or put them in a jar with a lid and shake*
Cup of Yum
Stir Fry
- Heat a wok or large skillet over high heat.
- Add 1 tablespoon of the peanut oil, heating until just beginning to smoke
- Add the mushrooms and thyme and stir fry until tender and browned about 2-3 minutes. Transfer mushrooms to a plate.
- Add the remaining tablespoon of oil & heat, spreading around the pan.
- In batches, add the meat, spreading pieces out.
- Sear the meat for 30 seconds, turn and sear 30 seconds more. Transfer to the plate with the mushrooms
- Add asparagus and red pepper to the pan and stir fry 1 minute
- Add 1 tablespoon water to the pan and cook until the water evaporates
- Add the sauce to the pan along with the meat and mushrooms
- Cook, stirring just until the sauce starts to thicken, about 1 minute
- Transfer to a platter, stir in cherry tomatoes and serve immediately
Notes
- This recipe is gluten-free using tamari; regular soy sauce may be used if gluten is not an issue.
- Shake the sauce ingredients in a jar to combine and dissolve the cornstarch effectively.
- Trim asparagus by gently bending each spear until it snaps to remove woody ends.
- The sauce thickens further as it cools, so serve promptly for best texture.
Nutrition Information
Serving
1g
Calories
239kcal
(12%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
443mg
(18%)
Potassium
768mg
(16%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1728IU
(35%)
Vitamin C
53mg
(59%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 239
% Daily Value*
| Serving | 1g | |
| Calories | 239kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 443mg | 18% |
| Potassium | 768mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1728IU | 35% |
| Vitamin C | 53mg | 59% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.