We’ve done so many types of beef stir-fries and they’ve all been legendary. But if I have to pick the easiest one that you can whip up in under 15 minutes, trust me, this Beef and Asparagus Stir-Fry will be the winner.
Beef and Asparagus (3-4 servings)
Ingredients:
- 1.1 lb (500g) chuck flap tail (or any cut of beef)
- 5 garlic cloves
- 2 tsp (8g) grated ginger
- 2-3 green onions, divided
- 1/2 cup red bell pepper
- 10.5 oz (300g) asparagus
- 3 tbsp neutral-tasting oil, divided
- 1/2 tbsp toasted sesame oil
Marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tbsp neutral oil
Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce (optional), for color
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp chicken bouillon powder
- 1/4 cup (60ml) water
- 1 tbsp cornstarch
- Small pinch of MSG (optional)
Instructions:
MARINATE BEEF
1. Cut the beef into bite-sized pieces. Make sure to cut against the grain and slice it on an angle. Transfer to a mixing bowl.
2. Add the soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil. Gently massage it. Cover and marinate in the fridge for 10 minutes.
PREP VEGETABLES
1. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.
2. Thinly slice the green onions, separating the whites and greens.
3. Cut the bell pepper into small pieces (about 1/2 cup).
4. Trim off the ends of the asparagus. Cut into 2-inch (5cm) pieces or slice diagonally if you prefer a prettier presentation.
MAKE SAUCE
In a small container, add all the sauce ingredients and mix well. Set aside.
MAKE BEEF AND ASPARAGUS
1. In a large wok (or pan), add 1 tablespoon of oil and heat over high heat. Once it gets nice and hot, add the marinated beef and spread it out evenly. Sear for 1 minute, or until the bottom turns golden brown. Flip and cook the other side for 1 to 2 minutes. Remove from the wok and set aside. (The beef doesn’t need to be cooked through at this stage, since it will finish cooking with the sauce. )
2. In the same wok over high heat, add 2 tablespoons of oil. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute or until fragrant.
3. Add the asparagus and stir-fry for 1 minute, or until they’re coated in the aromatic oil.
4. Add the beef to the wok along with the bell pepper. Give the sauce a quick stir and pour it in. Toss everything together for 1 to 2 minutes or until the sauce is thickened and everything is nicely coated.
5. Turn the heat off. Add the sesame oil and give it a final mix. Transfer to a serving plate and garnish with the green onions. Serve with hot rice. Enjoy!
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Ingredients
1.1 lb (500g) chuck flap tail (or any cut of beef)
5 garlic cloves
2 tsp (8g) grated ginger
2-3 green onions, divided
1/2 cup red bell pepper
10.5 oz (300g) asparagus
3 tbsp neutral-tasting oil, divided
1/2 tbsp toasted sesame oil
- Marinade:
1 tbsp soy sauce
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1/4 tsp white pepper (or black pepper)
1 tbsp cornstarch
1/4 tsp baking soda
1 tbsp neutral oil
- Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce (optional), for color
1 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tsp chicken bouillon powder
1/4 cup (60ml) water
1 tbsp cornstarch
Small pinch of MSG (optional)
Directions
- Marinate Beef
- Cut the beef into bite-sized pieces. Make sure to cut against the grain and slice it on an angle. Transfer to a mixing bowl. Add the soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil. Gently massage it. Cover and marinate in the fridge for 10 minutes.
- Prep Vegetables
- Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Thinly slice the green onions, separating the whites and greens. Cut the bell pepper into small pieces (about 1/2 cup). Trim off the ends of the asparagus. Cut into 2-inch (5cm) pieces or slice diagonally if you prefer a prettier presentation.
- Make Sauce
- In a small container, add all the sauce ingredients and mix well. Set aside.
- Make Beef and Asparagus Stir-Fry
- In a large wok (or pan), add 1 tablespoon of oil and heat over high heat. Once it gets nice and hot, add the marinated beef and spread it out evenly. Sear for 1 minute, or until the bottom turns golden brown. Flip and cook the other side for 1 to 2 minutes. Remove from the wok and set aside. (The beef doesn’t need to be cooked through at this stage, since it will finish cooking with the sauce. )
- In the same wok over high heat, add 2 tablespoons of oil. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute or until fragrant.
- Add the asparagus and stir-fry for 1 minute, or until they’re coated in the aromatic oil.
- Add the beef to the wok along with the bell pepper. Give the sauce a quick stir and pour it in. Toss everything together for 1 to 2 minutes or until the sauce is thickened and everything is nicely coated.
- Turn the heat off. Add the sesame oil and give it a final mix. Transfer to a serving plate and garnish with the green onions. Serve with hot rice. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
