Beef Asparagus Stir Fry



Beef Asparagus Stir Fry


This sesame-garlic scented beef and asparagus stir-fry is fresh, flavorful and ready in less than 15 minutes.   Spring’s favorite vegetable shines in quick Steak and Asparagus Stir-Fry.



12 oz. flank steak or sirloin steak, 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
cornstarch slurry (2 tablespoons corn starch mixed with 2 tablespoons water)
freshly ground white pepper



Step 1:    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.



Step 2:    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.


Step 3:    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.  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.



Step 4:    Add the sauce mixture and a pinch of white pepper. Stir vigorously and 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 over rice!