This beef and asparagus stir fry is ready in 15 minutes and can be served over rice in a single skillet with plenty of tasty sauce for the rice to absorb. Like bamboo shoots, fresh asparagus has a somewhat chewy texture and a very bright and clean taste. You can make this a chicken asparagus stir fry by swapping out the beef for chicken.
All the best as spring arrives!
- 340g of sliced flank steak or sirloin steak
- 1 pound of fresh asparagus
- 3 cloves of sliced garlic
- 1/4 cup of hot chicken stock or water
- 3 tablespoons of Shaoxing wine
- 2 tablespoons of cornstarch
- 5 teaspoons of light soy sauce; divided
- 2 teaspoons of dark soy sauce
- 1 teaspoon of oil (plus more for cooking)
- 1 teaspoon of cornstarch
- 1/4 teaspoon of salt
- 1/4 teaspoon of sugar
- 1/2 teaspoon of sesame oil
- 1/8 teaspoon of ground white pepper
- In a small bowl, combine the beef slices, oil, soy sauce, and cornstarch. Get your asparagus clean and trim the bottoms to an inch or so, depending on how tender you like them. Additionally, the bottoms of the stalks can be peeled using a vegetable peeler. Cut at an angle of 2 inches to make serving pieces.
- Then, in a separate bowl, whisk together the stock or water with the sesame oil, the remaining light soy sauce, the remaining 4 teaspoons of light soy sauce, the remaining dark soy sauce, the salt, and the sugar. Reconstitute and set aside the mixture. Before cooking, measure wine, mince garlic, and prepare cornstarch slurry.
- Prepare a smoking-hot wok. Put in some oil, enough to coat the wok, and stir it around. As soon as possible, evenly distribute the beef slices in the pan. Wait 15-30 seconds before stirring, then let it sear. After searing one side, give it a brief swirl to brown the other.
- If the wok is hot enough, the meat will brown without sticking. Remove the meat from the pan and put it on one side.
- Continue cooking with high heat and add another tablespoon of oil to the wok. Stir in your garlic and asparagus. After stirring for 10 seconds, pour the Shaoxing wine onto the outer edge of the wok and continue to cook for another minute. To keep the heat on high, cover the pot. Give it 20-30 seconds to cook. Take the lid off and stir in the sauce and pepper.
- Return the beef to the skillet and give it a good swirl. Let the liquid boil up. Make sure the starch in your cornstarch slurry is completely dissolved, then add half to the pot. Blend for a brief moment.
- Add extra slurry to the sauce if it is still watery. Add some liquid, such as water or stock, if it becomes too thick to stir. Plate and serve immediately!