Stir Fried Beef With Asparagus

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Servings: 5 Difficulty: Advanced
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A vibrant and savory stir-fry combining tender beef slices with crisp asparagus and earthy black mushrooms.
Stir Fried Beef With Asparagus recipe image
Stir Fried Beef With Asparagus recipe image
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Stir Fried Beef With Asparagus

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 338.8

Description

This classic Chinese stir-fry delivers a perfect balance of textures and flavors. The beef is sliced thinly against the grain to ensure tenderness, then quickly seared to lock in juices. Fresh asparagus and rehydrated black mushrooms add a delightful crunch and deep umami notes, while pea pods contribute a bright, sweet freshness. The sauce, made with oyster sauce, soy sauce, and a touch of cornstarch, creates a glossy, savory coating that clings beautifully to every ingredient. This dish is incredibly versatile; while traditionally a dinner staple, its quick cooking time makes it an excellent option for a hearty lunch or a light evening meal. It pairs wonderfully with steamed rice or noodles to soak up the delicious sauce.

Ingredients

Directions

  1. Soak dried black mushrooms in warm water until soft, about 30 minutes.
  2. Drain mushrooms, rinse in warm water, discard stems, and cut caps into 1/2 inch pieces.
  3. Trim fat from beef, cut with the grain into 2 inch strips, then cut across the grain into 1/8 inch slices.
  4. Toss beef slices with 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon soy sauce, and a dash of white pepper in a bowl.
  5. Cover beef and refrigerate for 20 minutes to marinate.
  6. Trim tough ends from asparagus and cut stalks into 2-inch pieces.
  7. Remove strings from pea pods.
  8. Blanch pea pods in boiling water for 1 minute, then drain and rinse immediately under cold water.
  9. Cut green onions into 2-inch pieces, then slice lengthwise into thin strips.
  10. In a small bowl, mix 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons oyster sauce, and 1 teaspoon sugar to create the sauce.
  11. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat, rotating to coat the sides.
  12. Add mushrooms, asparagus, and 1 teaspoon salt; stir-fry for 1 minute.
  13. Add 2 tablespoons dry white wine and cook, stirring, for 30 seconds.
  14. Stir in 1/2 cup chicken broth and bring to a boil.
  15. Add the marinated beef to the wok and stir-fry until the liquid returns to a boil.
  16. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens, about 20 seconds.
  17. Add the blanched pea pods and green onion strips; cook and stir for 30 seconds until heated through.
  18. Serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 338.8kcal
% Daily Value *
Total Fat 17.8g28%
Saturated Fat 6.8g34%
Cholesterol 88.5mg30%
Sodium 94.2mg4%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.5g10%
Sugars 5.0g
Protein 37.3g75%

* 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 maximum tenderness.

If fresh pea pods are unavailable, you can substitute with snow peas or sugar snap peas.

The dish can be served over steamed white rice or noodles to absorb the flavorful sauce.

Ensure your wok is very hot before adding the beef to prevent it from steaming and becoming tough.

Keywords: stir fry, beef, asparagus, chinese, mushrooms, pea pods, quick dinner, wok, savory, healthy, protein, vegetables, oyster sauce, flank steak, easy recipe
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