This quick and flavorful stir-fry combines tender slices of lean sirloin with the fresh crunch of asparagus and snow peas. The beef is marinated in a blend of dry sherry, sesame oil, ginger, and garlic, infusing every bite with deep, aromatic flavor. A simple sauce made from oyster sauce and arrowroot creates a glossy, savory coating that clings beautifully to the meat and vegetables. This dish comes together in under 30 minutes, making it an excellent choice for busy weeknight dinners or a healthy lunch. Serve it over steamed rice or noodles for a complete, satisfying meal that balances protein and fresh produce perfectly.
Stir-Fried Beef With Asparagus & Snow Peas
Description
This quick and flavorful stir-fry combines tender slices of lean sirloin with the fresh crunch of asparagus and snow peas. The beef is marinated in a blend of dry sherry, sesame oil, ginger, and garlic, infusing every bite with deep, aromatic flavor. A simple sauce made from oyster sauce and arrowroot creates a glossy, savory coating that clings beautifully to the meat and vegetables. This dish comes together in under 30 minutes, making it an excellent choice for busy weeknight dinners or a healthy lunch. Serve it over steamed rice or noodles for a complete, satisfying meal that balances protein and fresh produce perfectly.Ingredients
Directions
-
Place the cut steak strips in a large bowl. Add the dry sherry, dark sesame oil, grated gingerroot, and minced garlic. Toss to coat evenly and let marinate for 15 minutes.
-
While the beef marinates, prepare the vegetables. Cut the green onions into 1/2-inch pieces, trim the tough ends off the asparagus and cut into 1-inch lengths, and ensure the bell pepper is julienned.
-
Heat a wok or large skillet over medium-high heat. Add the safflower oil and swirl to coat the bottom.
-
Add the green onions, asparagus, and red bell pepper to the hot wok. Stir-fry for about 2 minutes until crisp-tender. Remove the vegetables to a platter and keep warm in a low oven or covered.
-
Add the marinated beef and any remaining marinade liquid to the wok. Stir-fry for approximately 3 minutes, or until the beef is browned and cooked through.
-
In a small bowl, whisk together the oyster sauce and arrowroot powder until smooth.
-
Pour the oyster sauce mixture over the beef in the wok. Stir constantly for about 1 minute until the sauce thickens and coats the meat.
-
Return the vegetable mixture to the wok. Toss everything together and cook for 1 minute to heat through.
-
Toss in the snow peas, cover the wok, and cook for 1 minute until the snow peas are bright green and tender-crisp.
-
Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 230.4kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 3.3g17%
- Cholesterol 84.0mg29%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef against the grain to ensure tenderness. Partially freezing the steak for 30 minutes before slicing can make it easier to cut into thin strips.
If you cannot find arrowroot powder, you can substitute with cornstarch in equal amounts.
For a gluten-free version, ensure your oyster sauce is gluten-free or substitute with a gluten-free tamari and a bit of sugar.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
