Beef & Asparagus Stir-Fry
Beef & Asparagus Stir-Fry is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4
The meat for this dish should be very thinly sliced. Ask your butcher to slice it for you at purchase, or put it in the freezer for at least 30 minutes or up to 1 hour and then slice it yourself. Firming up the meat in the freezer makes cutting very thin, uniform slices easier.
Ingredients:
- 1 1/2 lb. sirloin steak, cut into thin strips
- Salt and freshly ground black pepper, to taste
- 1/4 cup hoisin sauce
- 2 Tbs. dry sherry
- 1 tsp. chili oil
- 1/4 cup peanut oil
- 1 yellow onion, thinly sliced
- 3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- Steamed rice for serving
Directions:
Cook the beef and vegetables
Lightly season the beef with salt and black pepper. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Finish the dish
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Lightly season the beef with salt and black pepper. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Finish the dish
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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Rated 5 out of
5
by
Penelope from
Easy to Make and Very Tasty
I made this stir-fry with ground beef instead of the beef strips. I added mushrooms and red bell peppers along with the onions and asparagus. It was really very good. I would make it again.
Date published: 2023-02-17
Rated 5 out of
5
by
Epicure from
Tasty and Easy
This was very good. I used oyster sauce instead of hoisin and I didn't have chili oil so I put in more red pepper flakes. Next time I'll also add a teaspoon of cornstarch to the liquid and maybe stir fry the beef in two batches so I can do it more quickly and keep it medium rare.
Date published: 2012-01-22