Beef and Asparagus Stir Fry

A spring seasonal favorite of mine is asparagus! I love the rich green color and taste of this wonderful vegetable. This year I decided to try the asparagus in my standard stir fry along with red pepper, in an attempt to make something similar to beef and snow peas. If you haven”t heard me say before my husband has a true allergy to peas, so peas are out of all cooking in our house. I hope you can enjoy this twist on a stir fry before the asparagus crop is all done for the year or you could just buy asparagus in the store and try it.

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Beef and Asparagus Stir Fry
  • ½ cup low-sodium soy sauce
  • 3 Tablespoons cornstarch
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons brown sugar
  • 1 Tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 pound ribeye steak or flank steak, sliced very thin against the grain and trim off fat
  • 2 cups asparagus, trimmed and cut in 2-inch pieces
  • 1 red peper, cut into strips
  • 3 green onions
  • ½ cup beef broth
  • 1 Tablespoon oyster sauce (can substitute Worcestershire sauce)
  • Olive oil
  1. In a bowl, mix together the soy sauce, cornstarch, rice vinegar, brown sugar, ginger and garlic.
  2. In a separate bowl put the sliced beef and pour half of the liquid over the meat and toss to coat. Reserve the remaining half of the liquid for the sauce later and set aside.
  3. Heat about 2 Tablespoons of olive oil in a heavy skillet over high heat.
  4. To the skillet add the asparagus and stir fry for 2 minutes. Add the red pepper and green onions to the asparagus and stir fry for another 1-2 minutes until asparagus is bright green and starting to get tender and the peppers and onions are tender as well. Remove and set aside.
  5. Heat the same skillet again and add more olive oil if needed (I usually need to add 1 Tablespoon).
  6. Place beef in a single layer in the hot skillet with tongs. Let the meat get brown (about 1-2 minutes) before flipping and cook the other side (another 1-2 minutes).
  7. Pour the reserved sauce over the beef into the skillet along with the beef broth and oyster sauce. Add the asparagus, red pepper and onions and cook over high heat until the sauce thickens.


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