Serving: 4 servings
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients
- 12 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 of oil, 1 light soy sauce, and 1 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 at an angle.
- Mix the salt, sugar, light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water in 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 will happen quickly!
- Heat your wok until smoking. Add a couple of 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; 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 to 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!
Nutrition Facts
Calories: 268kcal
Carbohydrates: 15g
Protein: 30g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 69mg
Sodium: 1069mg
Potassium: 746mg
Fiber: 3g
Sugar: 4g
Vitamin A: 1145IU
Vitamin C: 9.4mg
Calcium: 66mg
Iron: 5.3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef and Asparagus Stir-Fry
To store, this recipe is perfect for meal prep because the leftovers stay fresh in the fridge for up to 4 days. Just keep them in an airtight container to maintain their freshness.
To freeze, divide the leftovers into single-serving freezer-safe containers and freeze for 2 to 3 months. Let them thaw in the fridge before reheating them in the microwave or skillet on the stove.