A delicious and quick Beef Asparagus Stir-Fry that combines tender beef with crisp asparagus in a flavorful sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound beef sirloin or flank steak, thinly sliced against the grain
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 teaspoon freshly grated ginger
½ medium yellow onion, thinly sliced, optional
2 tablespoons water, for cooking the asparagus
1 teaspoon sesame seeds, for garnish, optional
2 green onions, sliced, for garnish, optional
¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
½ cup beef broth or water
1 teaspoon cornstarch
¼ teaspoon black pepper
½ teaspoon sesame oil
Instructions
Prepare the beef. Slice the beef thinly against the grain for tenderness. Pat it dry with paper towels so it browns nicely.
Mix the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, beef broth, cornstarch, black pepper, and sesame oil. Set aside.
Sear the beef. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer, working in batches if needed. Cook for 2–3 minutes until browned but not necessarily fully cooked. Transfer to a plate.
Cook the asparagus. Add the remaining tablespoon of oil to the skillet. Add the asparagus and 2 tablespoons of water. Stir-fry for 3–4 minutes until bright green and crisp-tender.
Add aromatics. Stir in the garlic, ginger, and sliced onion, if using. Cook for about 30–60 seconds until fragrant, stirring constantly to prevent the garlic from burning.
Combine everything. Return the beef and its juices to the skillet. Give the sauce another stir, then pour it over the beef and asparagus.
Thicken the sauce. Toss everything together and cook for another 2–3 minutes, until the sauce thickens and coats the beef and vegetables. Make sure the beef reaches a safe internal temperature; for whole cuts of beef, the minimum is 145°F followed by a 3-minute rest.
Garnish and serve. Remove from the heat. Sprinkle with sesame seeds and sliced green onions, if desired. Serve immediately over steamed rice or noodles.
Notes
Slice against the grain: This helps make each bite tender.
Use high heat: A hot skillet gives the beef a better sear and keeps the vegetables crisp.
Avoid overcrowding: Cook the beef in batches if necessary so it browns instead of steaming.
Don’t overcook the asparagus: It should remain bright green with a slight crunch.
Adjust the sauce: Add a splash of broth if it’s too thick, or simmer a little longer if you want it thicker.