We’re just starting to see 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 prefer to pan-sear those steaks with just a little salt (we didn’t carry them all the way over from our local NJ Costco for nothin’. They’re perfect on their own), but the second we tried this beef asparagus stir fry dish, we had no regrets!
This beef asparagus stir fry recipe is one of those 15-minute, over-rice, easy-to-make, one-pan dishes with lots of nice sauce to soak into the rice. The fresh asparagus gives a fresh and unique favor with a texture similar to bamboo shoots. You can also substitute chicken for the beef and make this dish into a chicken asparagus stir fry.
Happy spring!
You’ll need:
- 12 oz. flank steak or sirloin steak, sliced
- 1 teaspoon oil, plus more for cooking
- 5 teaspoons light soy sauce, divided
- 1 teaspoon cornstarch
- 1 pound fresh asparagus
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 cup hot chicken stock or water
- 3 tablespoons shaoxing wine
- 3 cloves garlic, sliced
- cornstarch slurry (2 tablespoons corn starch mixed with 2 tablespoons water)
- freshly ground white pepper
In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. For more complete information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.
Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin 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 coat your wok. Quickly spread the beef slices around the wok 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 wok hot enough! Take the meat out of the pan and set aside.
Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
Everyone has their preferences on how to cook their veggies and for asparagus, I prefer mine ever so slightly crunchy but definitely not mushy so don’t overcook your asparagus. For that matter, don’t over cook your beef either. Both of these key ingredients of this beef asparagus stir fry are best when cooked just until done.
Add the sauce mixture and a pinch of 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 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. Plate and serve immediately over rice!
Beef Asparagus stir fry is the perfect one-pan over rice quick and easy dinner!
Asparagus Beef Stir-fry
Ingredients
- 12 oz. flank steak or sirloin steak (340g, sliced)
- 1 teaspoon oil (plus more for cooking)
- 5 teaspoons light soy sauce (divided)
- 1 teaspoon cornstarch
- 1 pound fresh asparagus
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 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)
- 1/8 teaspoon ground white pepper
Instructions
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on thow tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin 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 coat your wok. Quickly spread the beef slices around the wok 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 wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef 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 thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
Nutrition
Ginny says
Great recipe! Beef was so tender and flavor was wonderful. Also made the beef and mushroom stir fry. Wanted to make with gailan choi but couldn’t find any so used shanghai cabbage instead, and it was also great. Will continue to use your stir fry sauces in the future. Thanks!
Joyce says
I added bean sprouts, water chestnuts and topped off with Chinese crispy noodles over coconut rice! Very tasty!
Judy says
Sounds wonderful, Joyce!
Krista says
I never leave comments and cook from online recipes all the time and this truly is THE BEST stir fry I have
ever made!! I didn’t have the wine and it still tasted great but look forward to trying it with the wine next time.
I also added red onion and some shiitake and crimini mushrooms that I had. Sooo delicious! Eager to try some of your other recipes next!
Judy says
Thank you for your kind comment, Krista! Happy wokking!
Ali says
That was amazing – asparagus is just in-season here in New Zealand and I foresee this being made a few more times yet!!!
Thank you x
Judy says
How wonderful, so glad you enjoyed it.
Bob Hartley says
This weekend I went to find the 10 essential ingredients and was unable to find Shaoxing Rice Wine. I used chicken and left out the Shaoxing rice wine. I also added mushrooms. It was delicious! Thanks for the recipe. I’m now on a serious search for the Shaoxing Wine. Looks like I’ll have to order it.
Bill says
Hi Bob, keep looking because I personally think the Shaoxing wine takes this dish to another level!
Kim says
Made this yesterday. Delicious. Hubby said it’s a keeper. :-)
Bill says
Hi Kim, glad you and hubby enjoyed it. Beef and asparagus were made to go together in this simple stir fry :)
Catherine says
Way too salty. I followed directions exactly because I fear it would be too salty and I wish I cut it down.
Bill says
Hi Catherine, Definitely adjust to your own tastes next time. Keep in mind there are also variations in different brands of soy sauce.
Gloria says
I am officially a rock star in my house!! All of this is thanks to your wonderful recipes! This Beef with
Asparagus recipe is out of this world!!! The best Chinese dish I have ever made!! I doubled the recipe and because my family likes saucy dishes, I made extra sauce. Luckily I had a bit leftover for lunch the next day, and believe it or not, it was just as good left over! I LOVE THIS RECIPE – easy and delicious!!!! THANK YOU AGAIN for another success!
Judy says
Yeahhh Gloria, what a rock star! Keep on cooking. :)
Anthony says
This website is excellent! I’m a huge fan and I’ve been coming here on a regular basis to get some ideas on what to eat. This dish is awesome and the collection of work here is incredible. Thanks so much for everything. You guys are truly dedicated at your craft!
Bill says
Hi Anthony. I am happy to hear you enjoyed this dish. This is one of my favorite recipes for asparagus, and I think it is one of the hidden gems in our recipe collection!
Ellen says
It’s Sunday, and I decided cook “Spring Asparagus Beef Stir-fry”. I did not have fresh Asparagus, so substituted steamed Brussels sprouts. In 15 minutes we had a most delicious meal. I just love your recipes. They never fail to please :)!
Note…in the print section, 3rd paragraph, last sentence, you say “Take the wok out of the pan and set aside.” I trust you mean “take the meat out of the wok.” ;)
This recipe is a keeper, as are all your recipes which I have cooked to date.
Blessings, Ellen
Bill says
Hi Ellen, Thanks for your comment and correction! I just updated the post. I hope you get a chance to try the asparagus stir-fry, as asparagus is now in season!