Delicious and quick to prepare. I serve this with steamed jasmine rice for a nice after-work dinner. Adapted from Bon Appetit
- 1 lb lean sirloin steaks, sliced into thin strips
- 2 teaspoons cornstarch
- 4 tablespoons peanut oil, divided
- 1 teaspoon sesame oil
- 1 lb thin asparagus, tough ends snapped off and cut on the diagonal into 1 1/2 inch pieces
- 1 bunch green onion, thinly, diagonally sliced
- 1 1⁄2 tablespoons peeled minced fresh ginger
- 2⁄3 cup beef broth
- 1 tablespoon fish sauce (nam pla)
- 1 teaspoon sugar
- Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
- Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
- Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
- Transfer to a platter and serve.
We really liked this and it came together quickly. I doubled the sauce recipe b/c I had a bit more than a pound of sirloin AND we like extra sauce for rice. I didn't use the fish sauce (we don't really care for it) instead did 1 tablespoon oyster sauce and 1 tablespoon soy sauce. Nice meal w/ingrediants I ususally have on hand. Thanks!
What a great tasting, wicked simple one-dish meal! I made only one change and one addition. The change was that I used blade instead of sirloin steaks (cut out the center line of gristle and then cut the two halves of each steak into thin strips). Blade steaks are more affordable than sirloin and stand up really well to pan frying. And I also added two carrots, cut on the bias into slices about 1/4", with the asparagus. Thank you Hey Jude, this was a real week-day winner.
I decided to try this as a beef stir fry with a couple 16 oz. bags of frozen stir fry veggies that I had. I didn't have peanut oil or fresh ginger so, I used canola oil and ground ginger. I just mixed a teaspoon of ground ginger with the beef broth before adding it to the veggies. All in all this was really good and with a little tweaking I think it will be fantastic. Next time I think I'll add just a tad more ground ginger. It just needed a little more saltiness so I think a little more fish sauce or some soy sauce would take care of that. It was also a tad oily, so I'll cut the canola oil in half next time.