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- 1 1/2 tablespoon toasted sesame seeds
- 10 ounces top sirloin, thinly sliced across grain
- 2 tablespoon vegetable oil
- 8 ounces slender asparagus, trimmed, cut into 1½-inch pieces (about 2 cups)
- 2 tablespoons hoisin sauce
- 2 teaspoons oriental sesame oil
Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.
Ginger Beef and Asparagus Stir-Fry
Everyone has a couple recipes in their back pockets, right? You know the ones… the ones you keep coming back to again and again when you have no idea what to make for dinner. In our house, stir-fries are my go-to, every time. Hands down.
Made with whatever protein I have on hand and whichever vegetables are in season, I know that by keeping a well-stocked Asian pantry, I’m never more than 20 minutes away from a healthy and delicious dinner.
Aside from sourcing high quality meat and vegetables, the secret to delicious stir-fries is really all in the sauce. I’ve said it once and I’ll say it again, it’s all about the Four S’s: salty, sour, sweet and spicy. The balanced flavor profile of salty soy sauce, sour rice vinegar, spicy chili paste and sweet sugar is what pulls together this Ginger Beef & Asparagus Stir-Fry so perfectly.
Rice vinegar is my go-to for acidity when it comes to Asian cooking. In fact, whenever I run out of lemon while preparing a salad dressing, soup or meat marinade, I often use rice vinegar to mimic the tanginess lemon provides when balancing out a recipe.
The great thing about having Asian pantry ingredients on hand is that you can create a fresh and flavorful dinner faster than you can order takeout and for a lot less calories and cash.
What is your favorite stir-fry combination? I’m all ears.
1.Slice and marinate the beef, add Cooking Wine, pepper and cornstarch, scrub well and leave for half an hour.
3.Pour oil into the pan, stir-fry the beef until browned, then set aside.
5.Add the beef and stir-fry for a few moments to remove from the pan.
- stir-fry beef can add less salt because the beef marinated.
- Fast cooking can ensure the taste of beef.
- You can season according to your taste.
How To Make Beef Stir Fry
- Marinate the beef. Now you could skip this step, but I would highly recommend not doing that! This is what makes the beef so deliciously tender. Even if you only have 15 minutes to marinate, it’s definitely better than not marinating at all!
- Add baking soda, cornstarch, soy sauce and mirin to a large zipper bag.
- Add strips of flank steak to the bag and toss until the beef is coated in the marinade.
- Place in the refrigerator and marinade for 30-60 minutes.
- Prepare the stir fry sauce. I always make a double batch of the sauce and put half of it in the refrigerator, so it’s ready for my next stir fry. This sauce is so versatile, it will go with any stir fry, chicken, shrimp, beef or veggie!
- In a small bowl, whisk hoisin sauce, soy sauce, mirin, sesame oil and sriracha together. Set aside.
- Boil the noodles.
- Bring a large pot of water to boil on the stove.
- Add the lo mein noodles and cook for 4 minutes.
- Drain, then set aside.
- Prepare the stir fry.
- While the noodles are cooking, add canola oil to a large skillet or wok on the stove over high heat.
- Remove the steak from the marinade.
- Note: You’ll want to shake off any excess marinade, but you do not want to rinse the marinade off the steak.
- Add the steak to the hot oil in the skillet and stir fry for 2-3 minutes.
- Remove the steak from the skillet and set aside.
- Add the veggies to the hot skillet and stir fry for 3-4 minutes.
- Add the beef back to the skillet, along with the cooked lo mein noodles and the prepared stir fry sauce.
- Toss to combine everything, then remove the skillet from the heat and top the stir fry with sesame seeds and diced green onions.
Beef & Onion Stir-fry: Recipe Instructions
In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned.
Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
Add another tablespoon of oil to the wok, along with the onions.
Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds.
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Beef and Asparagus Stir-Fry
Place a large nonstick skillet over medium-high heat until hot. Add sesame seeds. Cook, stirring constantly, 1 to 2 minutes or until toasted. Set aside.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1-inch pieces. Set aside.
Coat skillet with cooking spray place over medium-high heat until hot. Add beef, and cook, stirring constantly, 3 minutes or to desired degree of doneness. Drain beef, and pat dry with paper towels wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray place over medium-high heat until hot. Add asparagus, mushrooms, crushed red pepper, and green onions. Cook, stirring constantly, 3 to 4 minutes or until asparagus is crisp-tender. Return beef to skillet, and add teriyaki sauce and cook, stirring constantly, 1 additional minute.
Place 1/2 cup rice on each of 2 individual serving plates. Spoon meat mixture evenly over rice sprinkle with sesame seeds.
Learn how to make this Asparagus Beef Stir Fry as well as some general stir frying techniques to make your stir fries taste amazing.
Learning How to Cook in a Chinese Kitchen:
Before I could learn how to make asparagus beef stir fry, my mom took the time to teach me how to make a stir fry in general. One of my first Chinese cooking lessons from my mom is that there are no recipes, no measuring spoons, and everything is prepared by memory. If one learns some basic rules and techniques, one could make almost anything.
I was probably about 5 or 6 when I was tall enough to see what’s on the counter and my mom taught me how to marinate meat for stir fries. She had a small amount of sliced meat in a cereal bowl. Swirl the soy sauce two times around the bowl, a sprinkle or two of sugar, a sprinkle of salt, a dab of oyster sauce, and a small scoop of corn starch and mix.
As I grew taller (so I can see and reach around the stove better) and stronger (so I can safely handle the frying pan), I learned how to stir fry. Heat up the frying pan, add oil, add aromatics, add meat, stir fry until browned on all sides (80% cooked if beef or chicken, 95% cooked if pork), scoop the meat into a clean plate, add a tiny bit more oil and stir fry the veggies until the color brightens up and add the meat back in and stir fry until until the meat is cooked and hot again. Maybe add a sauce for additional flavor.
Asparagus with Chicken Stir Fry
Tips for Stir Fry Success:
- Cook too much at once or in a pan that’s too small and you will end up with a stir-braise. No need to look that up, it’s just my made up phrase for what happens when stir fry ingredients are too crowded, the juices run out and the food ends up being braised in their own juices. Don’t double recipes unless you cook with two pans on two burners or cook in batches.
- Cut the meat into even bite-size pieces so they will cook evenly. Cut the harder to cook veggies (carrots, green beans, etc.) into smaller pieces and add delicate, quick to cook vegetables later (spinach, celery, etc.).
- Always heat up your frying pan or wok. Otherwise, you won’t be able to sear the meat and the yummy juices will leak out and you’ll end up with a stir-braise.
- Make sure your pan or wok is a dry otherwise the oil will splatter on you, your stove top, your floor, your counter, etc.. Shake or spin dry your veggies.
- Some recipes direct you to clean out your frying pan or wok before stir frying vegetables. I think that is a tremendous loss of flavor. The additional time spent washing and reheating the pan will also slow you down.
- Oops, you ended up with a stir-braise? You can thicken up the sauce after you combine the meat and veggeis by adding 1 1/2 teaspoon of cornstarch mixed with 2 tablespoons of water. Stir the cornstarch mixture in and the sauce will thicken up nicely. Be sure to use cold water otherwise you’ll end up with lumps of cornstarch.
- Oops, you added your final cornstarch mixture and it immediately congealed into a shiny sauce glob? No problem, add a tablespoon or two of water, give it a stir, and the sauce will loosen up.
Asparagus Beef Stir Fry Recipe!
I started thinking about this post at the beginning of spring when asparagus first arrived in stores. In fact, I started on March 22, which is when I wrote a little post on how to buy and slice beef!
I was able to buy some super squeaky asparagus with compact heads this week, so it’s still not too late to share my recipe for Asparagus Beef Stir Fry. Asparagus Beef is so delicious over rice or noodles. You can enjoy the pure beef and asparagus flavors simply or with a touch of black bean sauce OR sesame oil.
You could also substitute chicken or pork instead of beef but I think chicken or pork will taste better with a little more flavor such as a flavorful cornstarch slurry at the end (1 1/2 teaspoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon water/chicken broth), black bean sauce, or sesame oil.
If you need help figuring out which stir fry ingredients to use, be sure to check out what’s in Nut Free Wok’s cupboard for more information.
Cutting the asparagus diagonally allows it to cook faster because it’s not as thick throughout and the pieces are easier to pick up with chopsticks and eat.
Easy Beef Stir Fry
Beef, asparagus, carrots and celery stir fry.
This easy beef stir fry with asparagus is quick to make and very satisfying. Stir fries are a great way to stretch out vegetables and meats and this recipe is no exception. We will be sung carrots, asparagus, broccolini and celery but you can use other vegetables as well. Broccoli and bell peppers are great in stir fries.
Feel free to substitute the beef in this easy beef stir fry with chicken or shrimp. Either will work beautifully.
Two important recommendations. First, make sure to have all your ingredients ready before you start cooking. This will cook very quickly and you will not have time to go fetch anything. Second, you have to use an oil that has a high smoking point. Peanut, avocado or vegetable oils are fine. Olive oil is not. You will be working with high temperature and you do not want the oil to burn.
This beef stir fry will go beautifully with White Rice or Brown Rice .
This is what you are going to need for this easy beef stir fry recipe –
3/4 pound (375 grams) skirt or flank steak (you can substitute with chicken)
2 tablespoons cornstarch
1/3 cup soy sauce
2 tablespoons rice vinegar or apple cider vinegar
6 to 7 drops of sesame oil
1 tablespoon brown sugar (optional)
1 tablespoon minced ginger
4 large garlic cloves, minced
2 scallions — chopped (white, light green and dark green) or 3 tablespoons chopped onion of your choice
1/2 jalapeño — finely chopped (optional)
2 celery stalks — threaded and cut in diagonal
10 asparagus stalks — cut hard bottom part off
6 broccolini stalks with florets
2 carrots — peeled and julienne
Salt & Pepper
Peanut or avocado oil
Trim beef off all fat and cut into strips, on the bias. Place in a bowl and sprinkle with 1 tablespoon of cornstarch, some black pepper and a little salt. Mix well and set aside.
Mix the soy sauce, rice vinegar, sesame oil, brown sugar if using and remaining cornstarch. Whisk well.
Mix the scallions or onion, jalapeño if using, ginger and garlic in a small bowl.
Heat some oil in a wok or deep skillet until very hot.
Add the beef and cook, stirring constantly, until beef is cooked through. Move to a bowl and set aside.
Add a little more oil to the skillet. Add the scallion base to the oil and cook, mixing constantly, until softened.
Add the veggies to the wok and cook, stirring constantly, until vegetables are cooked but still crisp. Return the beef to the wok and stir. Add the liquid and cook until it thickens. Turn off the heat and serve with some rice if wanted.
- 8 oz. (226 g) beef, cut into thin strips
- 2 tablespoons oil
- 1 clove garlic, minced
- 6 oz. (170 g) asparagus, cut into long strips
- One small red bell pepper, cut into long strips
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 3 dashes ground black pepper
- 1 teaspoon fish sauce or oyster sauce
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black/dark soy sauce for coloring purpose
- 1 teaspoon sugar
- 2 teaspoons shaoxing wine
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 pinch salt
Beef and Asparagus Quinoa Stir Fry
This stir fry is a great quick meal that incorporates lots of vegetables. Today I am sharing a recipe for a Beef and Asparagus Quinoa Stir Fry can be prepared in just 20 minutes, and it can easily be scaled to make larger batches. It’s an Asian style stir fry dish with quinoa, asparagus, carrots, and peas seasoned with sesame oil and soy sauce. Quinoa replaces the rice that is traditionally used in stir fry dishes, and its fluffiness adds a nice texture to the meal. Ground beef is seasoned with sesame oil and soy, and then vegetables are steamed. The result is tender beef, and a slight crunch from the carrots and asparagus. It’s a fast weeknight meal that is fun to prepare.
This meal can easily and quickly be made on the weekend and then packed for lunch. It reheats well in a microwave, and is a more fun lunch than a sandwich. Want to add a little heat? Stir in some sriracha. I firmly believe that everyone should have a bottle of sriracha in their home.
Want to try another Quinoa Stir Fry, try this Cashew Chicken Quinoa Stir Fry.