Beef and Asparagus Stir Fry

A plate of food with rice and meat.

Beef and Asparagus Stir Fry

Servings 4 Servings


  • 1 pound beef tenderloin, flank, skirt or sirloin steak, thinly sliced
  • 2 tablespoons plus 1 teaspoon oil, divided
  • 5 teaspoons light soy sauce, divided
  • 2 tablespoons plus 1 teaspoon of cornstarch, divided
  • 1 pound asparagus, ends trimmed and stalks cut into 2-inch pieces
  • 1 bunch of scallions, cut into 2-inch pieces, plus more for garnish
  • 3 garlic cloves, thinly sliced
  • ¼ cup chicken stock
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sugar
  • 3 tablespoons mirin
  • 1 tablespoon sesame seeds, for garnish


  • In a large bowl, combine beef strips with oil, soy sauce, and cornstarch. Set aside for 30 minutes.
  • In a medium bowl, combine chicken stock, remaining 4 teaspoons light soy sauce, dark soy sauce, sesame oil, salt, and sugar.
  • In a separate small bow or measuring cup, combine the remaining 2 tablespoons cornstarch with 2 tablespoons of water to make a slurry. Set aside.
  • Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the beef and cook for 1-2 minutes, stir and quickly cook for an additional 20-30 seconds. Remove from the pan and set aside. Add more oil if needed. Stir in asparagus, garlic, and scallions and sauté for 1 minute. Add the mirin, stir, and cook for 1 minute. Add the beef back into the pan with the veggies; pour the soy sauce mixture and bring to a boil. Stir in the cornstarch slurry and cook for 1 to 2 minutes or until thickened. Remove the pan from the heat.
  • Garnish with more scallions and sesame seeds. Enjoy!

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