Asparagus Beef

Asparagus BeefWho needs take-out when you can make it yourself? I’m always finding myself looking at various dishes at restaurants thinking I could probably make it. And if you have been following my blog, you know I’m all about quick and easy recipes.  For my vegetarian friends, just omit the beef and you should have a tasty vegetable stir fry dish.

MARINADE INGREDIENTS:

  • 1 teaspoon vegetable oil
  • 1 teaspoon light soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon cornstarch

INGREDIENTS:

  • 12 ounce sirloin or flank steak, sliced into thin strips
  • 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
  • 1 pound of asparagus, sliced in an angle into thirds
  • 1 small bell pepper, sliced into small strips
  • 1/2 red onion, sliced
  • 1 teaspoon minced garlic
  • 3 tablespoons Shaoxing wine (Chinese cooking wine)
  • 1/4 teaspoon sugar
  • 2 teaspoons light soy sauce
  • 1 teaspoon oyster flavored sauce
  • 1 teaspoon sesame oil
  • 1/2 cup chicken stock
  • cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

DIRECTIONS:

  1. In a bowl mix together marinade ingredients and add beef strips. Set aside.
  2. In another small bowl prepare the sauce by combining sugar, soy sauce, oyster sauce, sesame oil, and the chicken stock. Mix well. Set aside.
  3. Heat up wok or skillet on high heat.  Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
  4. Quickly spread the beef slices around the pan 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 and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
  5. Keep the wok/skillet on high heat and add one tablespoon oil.
  6. Add in asparagus, bell peppers, onions and minced garlic.
  7. Stir for about 10 seconds and add the shaoxing wine. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
  8. Add the sauce mixture. Stir vigorously and let the liquid bubble up.
  9. 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.
  10. Plate with rice and serve immediately!