Beef Tenderloin With Balsamic Asparagus, Cooking Light

Beef Asparagus Stir fry

Posted:4/03/2014 Updated:3/29/2021

We're just starting to encounter spring asparagus in the markets these days, and I saw a really fresh selection today. In fact, the asparagus was so fresh that I decided to make a beef asparagus stir fry with some of our very valuable contraband USDA choice sirloin steak.

We usually adopt to pan-sear those steaks with simply a little salt (we didn't bear them all the style over from our local NJ Costco for nothin'. They're perfect on their own), but the second we tried this beefiness asparagus stir fry dish, we had no regrets!

This beef asparagus stir fry recipe is one of those 15-minute, over-rice, piece of cake-to-make, i-pan dishes with lots of dainty sauce to soak into the rice. The fresh asparagus gives a fresh and unique favor with a texture similar to bamboo shoots.  You tin too substitute craven for the beef and make this dish into a craven asparagus stir fry.

Happy leap!

Beef Asparagus Stir-fry: Recipe Instructions

In a small bowl, combine the sliced beef with i teaspoon oil, i teaspoon calorie-free soy sauce, and ane teaspoon cornstarch. For more than complete data on preparing beef, see Neb's post on How to Slice and Velvet Beef for stir fries.

Launder your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You tin also utilise a vegetable peeler to skin the bottom of each stem. Slice into 2-inch pieces on an angle.

Next combine the table salt, sugar, the remainder of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and chicken stock or water into a bowl.

Mix well and set aside. Have your Shaoxing wine measured out, garlic ready, and the cornstarch slurry mixed upward before you lot brainstorm cooking, because this is all going to happen very fast!

Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to glaze your wok. Quickly spread the beef slices effectually the wok in an even layer. Allow it sear for 15-thirty seconds without stirring.

So requite it a quick stir to sear the other side. The meat should be browned and no sticking should happen if yous got the wok hot plenty! Take the meat out of the pan and set aside.

Keep the wok on loftier estrus and add some other tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for near 10 seconds and add the shaoxing wine around the rim of the wok.

Embrace, leaving the heat on high.  Permit it cook for xx to xxx seconds. Remove the cover. Add the beef dorsum to the pan.

Everyone has their preferences on how to cook their veggies and for asparagus, I prefer mine ever and so slightly crunchy but definitely non mushy so don't overcook your asparagus.

For that matter, don't over melt your beef either. Both of these key ingredients of this beef asparagus stir fry are all-time when cooked but until done.

Add the sauce mixture and a pinch of ground white pepper. Stir vigorously and let the liquid bubble up.

Stir up your cornstarch slurry to make sure the starch is dissolved and pour in nearly half of it. Stir for a few seconds. If the sauce is nevertheless sparse, add more slurry. If it's too thick, add a little h2o or stock. Plate and serve immediately over rice!

Beefiness Asparagus stir fry is the perfect one-pan over rice quick and easy dinner!

Prep: ten minutes

Melt: 5 minutes

Full: 15 minutes

• ▢ 12 oz. flank steak or sirloin steak (340g, sliced)
• ▢ 1 teaspoon oil (plus more for cooking)
• ▢ 5 teaspoons calorie-free soy sauce (divided)
• ▢ 1 teaspoon cornstarch
• ▢ 1 pound fresh asparagus
• ▢ 1/4 teaspoon salt
• ▢ 1/iv teaspoon sugar
• ▢ 2 teaspoons dark soy sauce
• ▢ 1/2 teaspoon sesame oil
• ▢ 1/4 loving 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)
• ▢ ane/8 teaspoon basis white pepper

• In a pocket-size bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and i teaspoon cornstarch. Wash your asparagus, and cut about an inch off the lesser ends, depending on how tender they are. Yous tin also use a vegetable peeler to peel the bottom of each stalk. Slice into two-inch pieces on an angle.

• Adjacent combine the salt, carbohydrate, the residual of the light soy sauce (4 teaspoons), nighttime soy sauce, sesame oil, and stock or h2o into a bowl. Mix well and set aside. Have your vino measured out, garlic ready, and the cornstarch slurry mixed upwardly earlier you brainstorm cooking, considering this is all going to happen very fast!

• Rut your wok until smoking. Add together a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let information technology sear for xv-xxx seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot plenty! Take the meat out of the pan and prepare bated.

• Keep the wok on loftier estrus and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about ten seconds and add the shaoxing wine around the rim of the wok. Encompass, leaving the oestrus on loftier. Let information technology cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beefiness 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 sparse, add together more than slurry. If information technology'due south too thick, add a little water or stock. Plate and serve immediately!

Calories: 268 kcal (13%) Carbohydrates: 15 g (5%) Protein: 30 g (60%) Fat: 8 chiliad (12%) Saturated Fat: three g (fifteen%) Cholesterol: 69 mg (23%) Sodium: 1069 mg (45%) Potassium: 746 mg (21%) Fiber: iii yard (12%) Sugar: four g (4%) Vitamin A: 1145 IU (23%) Vitamin C: ix.4 mg (11%) Calcium: 66 mg (7%) Iron: 5.3 mg (29%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for advisory purposes only. While we practice our best to provide nutritional data as a full general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. volition change the nutritional information in any recipe. Diverse online calculators besides provide unlike results, depending on their sources. To obtain authentic nutritional information for a recipe, use your preferred diet figurer to determine nutritional information with the actual ingredients and quantities used.

Virtually Nib

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high schoolhouse and college in restaurants with his male parent, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Vacation Inn busboy and line melt, to cooking at the family unit's Chinese eating place, while besides learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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