Beef With Fresh Asparagus

READY IN: 2hrs 25mins
Recipe by pattikay in L.A.

I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.

Top Review by little_wing

Excellent quick weekday meal! I used London Broil instead of flank steak which worked well. The only difference I made in the recipe was to not cook all the pink out of the beef, just because that's the way we like it! I think the addition of red pepper flakes is a great idea and will try that next time we make it. Also maybe some mushrooms. A definite keeper. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
  2. Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
  3. Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
  4. Peel and cut carrot into 1/2 inch rounds.
  5. Heat oil in wok or skillet over high heat.
  6. Add ginger and stif for 30 seconds.
  7. Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
  8. Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
  9. Stir in remaining ingredients, except cornstarch solution.
  10. Cover and cook for 2 1/2-3 minutes.
  11. Return beef to skillet, stir well and thicken with cornstarch.
  12. Serve hot over cooked rice.

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