Beef Asparagus Stir Fry Recipe

Ingredients

• 454 g (1 lb)beef, sliced or cut into strips (flank steak was used)
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon)rice wine vinegar
• 15 ml (1 tablespoon)cornflour
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)cooking oil
• 5 ml (1 teaspoon)garlic, minced
• 227 g (8 oz)asparagus, cut into 2.5–5 cm (1–2 inch) lengths
• 15 ml (1 tablespoon)oyster sauce
• 5 ml (1 teaspoon), optionalblack pepper
• 5 ml (1 teaspoon), optionalsesame seeds

Instructions

1. 1

   Marinate the beef

   In a bowl or zip-top bag, combine the beef with the soy sauce, sesame oil, rice wine vinegar, cornflour and sugar. Leave to marinate for at least 15–30 minutes.

2. 2

   Brown the beef

   Heat the cooking oil in a wok or large pan over high heat. Add the beef and stir-fry until mostly browned, then take it out and set it aside.

3. 3

   Cook the garlic

   If the pan is dry, add a little oil. Add the garlic and cook for 30 seconds, until fragrant.

4. 4

   Stir-fry asparagus

   Add the asparagus and stir-fry for 2 minutes, until crisp-tender.

5. 5

   Finish the stir-fry

   Return the beef to the pan. Add the oyster sauce, black pepper and sesame seeds, then stir-fry for 1–2 minutes, until everything is coated and the beef reaches your preferred doneness.

6. 6

   Serve hot

   Remove the pan from the heat and serve the stir-fry hot with rice.

What is beef asparagus stir-fry?

Stir-frying is a Chinese cooking method that uses high heat and quick movement to cook ingredients in a wok or pan. This version pairs beef with asparagus and a savoury oyster-sauce finish.

The brief marinade seasons the beef and includes cornflour, which helps the sauce cling to the cooked ingredients. Asparagus adds a fresh, crisp-tender contrast to the browned meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 32g protein, 7g carbs, 26g fat.

Beef provides most of the protein, while the rice served alongside supplies most of the meal’s carbohydrates. Sesame oil, cooking oil and the beef contribute much of the fat; serve with a generous portion of vegetables alongside the rice to round out the plate.

The beef marinade

Beef strips: slicing the meat into strips gives the pan plenty of exposed surface for quick browning. Flank is the cut used in the recipe, but the method calls for sliced or strip-cut beef.

Marinade: soy sauce, sesame oil, rice wine vinegar, cornflour and sugar season the beef together. Allow at least 15–30 minutes for the stated marinating time.

Work with a hot pan

High heat: heat the wok or large pan before adding the cooking oil and beef. Stir-fry the meat until mostly browned, then lift it out so it can be added back later.

Garlic: add a little oil first if the pan is dry, then cook the minced garlic for 30 seconds. Keep it moving and take care not to let it burn.

Keep the asparagus crisp-tender

Cutting: make the asparagus pieces 2.5–5 cm (1–2 inches) long so they are ready for the brief cooking time.

Doneness: stir-fry for 2 minutes, looking for asparagus that is cooked through but still has a little bite. Avoid cooking it for longer than needed before returning the beef.

Coat and finish

Sauce: return the beef to the pan with the oyster sauce, optional black pepper and optional sesame seeds. Stir-fry for 1–2 minutes so the sauce coats the beef and asparagus.

Beef doneness: the final step lets you cook the beef to your preferred doneness. Serve once it is ready, while the asparagus still has texture.

What to serve with it

Rice: serve the stir-fry hot with rice, as directed in the recipe. Plain rice provides a simple base for the savoury sauce.

On the side: if you want more vegetables on the plate, add a simple vegetable side without changing the stir-fry method.

Recipe notes & tips

• Slice the beef into strips before marinating so it is ready to go straight into the hot pan.
• Have the asparagus, garlic and finishing ingredients ready before you begin stir-frying.
• Use a wok or large pan and heat it well before adding the beef.
• Remove the beef once it is mostly browned, then return it for the final 1–2 minutes.
• Check the asparagus after 2 minutes so it stays crisp-tender.
• Serve promptly after taking the pan off the heat.

Variations

• Add ginger: include a little minced ginger with the garlic for a warmer aromatic note.
• Use another green vegetable: swap some or all of the asparagus for a quick-cooking alternative.
• Adjust the pepper: leave out the optional black pepper for a milder finish.
• Skip the sesame seeds: omit the optional seeds if you prefer the stir-fry without them.
• Serve with noodles: use noodles instead of rice as the accompaniment.

Common mistakes to avoid

• Crowding the pan: the beef may not brown well; cook it in batches if the pan is too full.
• Skipping the marinade: allow at least 15–30 minutes for the beef to take on the marinade.
• Burning the garlic: cook it for only 30 seconds, until fragrant, and add a little oil if the pan is dry.
• Overcooking the asparagus: stir-fry it for 2 minutes and check that it remains crisp-tender.
• Leaving out the final coating: return the beef with the oyster sauce and stir-fry for 1–2 minutes so everything is coated.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until hot throughout, taking care not to overcook the asparagus.

Frequently asked questions