• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Beef and Lamb

    By Carol Published: May 28, 2021 Modified: Aug 11, 2021 | This post may contain affiliate links. Please read my disclosure.

    Sesame Beef and Asparagus Stir-Fry

    Jump to Recipe
    4.84 from 18 votes
    4 hours 45 minutes

    Here's a quick and tasty weeknight or date night dinner that can be pulled together quickly. Best of all, Sesame Beef and Asparagus Stir-Fry can be made with ingredients found in any grocery store!

    Go all out and serve with Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce as an appetizer and Chocolate Avocado Mousse for dessert.

    Sesame Beef and Asparagus Stir-Fry in cast iron wok on bright blue background.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • Why This Recipe is a Keeper:
    • How to Make Sesame Beef and Asparagus Stir-Fry:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Tips for Making Stir-Fries:
    • Frequently Asked Questions:
    • Make it a meal with:
    • More easy Asian-inspired recipes you'll love:
    • Sesame Beef and Asparagus Stir-Fry
      • Equipment
      • Ingredients  1x2x3x
        • Steak and Marinade
        • Sauce and Stir-Fry
      • Instructions 
        • Beef and Marinade
        • Sauce and Stir-Fry
      • Notes
      • Nutrition

    Why This Recipe is a Keeper:

    We live too far away from restaurants to enjoy the convenience of take-out or home delivery when life happens.  If we’re in the mood for Asian food, it’s a good 20-minute drive and often not something we feel like doing on a moment’s notice — especially after a long day.

    A well-stocked pantry is how we pull off an authentic Asian-inspired meal when the craving hits like this Sesame Beef and Asparagus Stir Fry. Check out the list of basic Asian pantry ingredients in Chef Tips and Tricks below.

    Besides being delicious, Sesame Beef and Asparagus Stir-Fry is versatile, too! Try snow peas, broccoli or green beans instead of asparagus and add color with carrots and sweet bell peppers.

    Close-up photo of Sesame Beef and Asparagus Stir-Fry.

    How to Make Sesame Beef and Asparagus Stir-Fry:

    Recipe Ingredients:

    Here’s everything you’ll need to make this beef stir-fry recipe along with how to prep. See the recipe card below for the exact quantities.

    Photo of ingredients for the sauce for Sesame Beef and Asparagus Stir-Fry in glass bowls.
    Photo of ingredients for Sesame Beef and Asparagus Stir-Fry in glass bowls.

    Ingredient Notes:

    • Beef: I used the tail of a beef tenderloin. Other cuts you can use are flank steak, skirt steak or sirloin. I don't recommend round steak as it's not a very tender cut even when sliced across the grain.
    • Asparagus: The asparagus found late in the spring and summer is thicker than what you get earlier in the season which makes it perfect for this recipe. Thicker asparagus will hold up better to stir-frying and will stay crisp.
    • Sesame Oil: Look for dark or "toasted" sesame oil which is available in the international foods aisle. It's a seasoning rather than an oil to cook with. Regular sesame oil (light in color) is a cooking oil with a fairly high smoke point and is found in the cooking oils section.
    • Beef Broth / Stock: Because the other ingredients are high in sodium, a lower sodium beef broth or stock is always ideal.
    • Soy Sauce: I use Kikkoman lower sodium soy sauce.
    • Oyster Sauce:  Oyster sauce is a combination of caramelized oyster juices (a byproduct of cooking oysters in water for a long period of time), salt, sugar and sometimes soy sauce then thickened with cornstarch. It adds an amazing "umami" element to the stir-fry.
    • Sesame Oil: Here, too, use dark or "toasted" sesame oil available in the international foods aisle rather than light, which is a cooking oil.
    • Rice Vinegar: Rice vinegar is very mild. It's sometimes referred to as rice wine vinegar and is available seasoned and unseasoned. Seasoned rice vinegar has salt and sugar added. I always prefer to use unseasoned so I can adjust the salt/sodium and sugar levels myself.
    • Ginger: Whenever I purchase fresh ginger, I purchase more than what I will actually need.  I peel it, coarsely chop it, then place it in a mini food processor with some water to create a purée.  I use what I need for the dish I’m making, then freeze the remainder in small portions in either snack-size zip-top bags or mall plastic containers. Ginger sold in jars or tubes will work in a pinch.  However, it often contains ingredients besides ginger.
    • Chili Garlic Sauce: If you don't have, substitute Sriracha.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients for the beef stir-fry.
    • MAKE AHEAD:  Prep and refrigerate up to 24 hours.  The marinade and stir-fry sauce can be combined and refrigerated up to 24 hours.
    • Toss the beef with soy sauce, wine, sesame oil, ginger, garlic and refrigerate for 30 minutes or up to 4 hours if using flank, skirt or sirloin.
    • Let sit at room temperature for 30 minutes or so before browning. Cold meat won't brown as nicely.
    Beef being tossed with tongs in glass bowl.
    • Combine the ingredients for the stir-fry sauce.
    Sauce for Sesame Beef and Asparagus Stir-Fry in glass bowl.
    • Heat the oil and stir-fry the asparagus for 1-2 minutes or until it turns bright green.
    Asparagus being cooked in cast iron wok.
    • Add the scallion and give it a quick stir.
    Asparagus and scallions in cast iron wok.
    • Transfer the vegetables to a bowl and push them to one side to make room for the beef.
    • Refresh the oil and brown the beef in batches being careful to not crowd the beef. If you crowd the beef, it steams rather than browns. Transfer the beef to the bowl, but don't place it over the vegetables. The heat from the beef will cause the vegetables to continue cooking.
    Beef being browned in cast iron wok.
    • When all the beef has been browned, pour the sauce into the wok and bring to a boil.
    • Cook until the sauce begins to thicken.
    Sauce for Sesame Beef and Asparagus Stir-Fry in cast iron wok.
    • Transfer the beef and the vegetables to the sauce and heat through.
    • Garnish with sesame seeds and serve!
    Sesame Beef and Asparagus Stir-Fry being stirred with wooden spoon.

    Deliciousness done! Serve the Sesame Beef and Asparagus Stir-Fry with rice and garnish with sesame seeds. This would also be great tossed with or served over noodles.

    Sesame Beef and Asparagus Stir-Fry with bowl of rice and small bowls of scallions and sesame seeds.

    Chef Tips and Tricks:

    • Whenever we are in the mood for a good steak, I buy a whole tenderloin on sale and have the butcher trim. Whole beef tenderloin is a much better price per pound than buying individual steaks. From one whole tenderloin, we normally get three steak dinners for the two of us, the tail end for recipes like this and approximately two pounds of ground trimmings for the best burger ever!
    • Some of the basic ingredients to keep on hand so you can always pull off an Asian-inspired meal include:
      • Soy sauce or tamari
      • Toasted sesame oil
      • Rice vinegar
      • Oyster sauce
      • Sesame seeds
      • Fish sauce
      • Hoisin sauce
      • Black bean sauce
      • Mirin
      • Dry sherry, white wine or Shao-xing cooking wine
      • Chili garlic sauce
      • Sriracha
    • To make slicing the beef easier, place the cut in the freezer for about an hour. Then, thinly slice it against the grain as shown.  Slicing against the grain will yield a more tender result.
    How to slice a flank steak agains the grain.

    Tips for Making Stir-Fries:

    • When doing any type of stir-fry, all the ingredients should be prepped and ready to cook.
    • I do the vegetables first and remove them from the heat at the point of how we like them cooked (which is crisp-tender) then transfer them to a bowl.
    • After everything has been cooked to your preferred doneness, I bring the sauce to a boil for thickening, then add the protein and vegetables back in to be heated through.
    Sesame Beef and Asparagus Stir-Fry with black chopsticks.

    Frequently Asked Questions:

    What other proteins can I use other than beef?

    This intensely flavored sauce pairs best with beef, but you could use pork. Because tofu is so neutral, you could also use tofu.

    Can I make this stir-fry ahead of time?

    Stir-fries are always best done fresh and served immediately because the cooking process is so quick. However, you can definitely get everything prepped and the marinade and stir-fry sauce mixed together. Refrigerate everything until needed.

    What other vegetables can I use besides asparagus?

    This recipe is very versatile. Try snow peas, broccoli or green beans instead of asparagus and add color with carrots and sweet bell peppers.

    Close-up photo of Sesame Beef and Asparagus Stir-Fry.

    Make it a meal with:

    • Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce
    • Brown Rice
    • Chocolate Avocado Mousse

    More easy Asian-inspired recipes you'll love:

    • Spicy Asian Pork Cabbage Rolls
    • Asian Beef Skewers with Shishito Peppers
    • Korean Braised Chicken Thighs
    • Asian Vegetable Noodle Broth Bowls with Pan Seared Fish

    Get all my tasty beef recipes at: Beef Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Photo of Sesame Beef and Asparagus Stir-Fry in cast iron wok on bright blue background.

    Sesame Beef and Asparagus Stir-Fry

    4.84 from 18 votes
    By: Carol | From A Chef's Kitchen
    Sesame Beef and Asparagus Stir-Fry is a quick and tasty dinner for two that can be pulled together quickly. Best of all, the ingredients are easily found in any grocery store!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 15 mins
    Additional Time 4 hrs
    Total Time 4 hrs 45 mins
    Course Beef
    Cuisine Asian
    Servings 2
    Calories 875 kcal

    Equipment

    • Wusthof Chef Knife
    • Wusthof Boning Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Le Creuset Wok

    Ingredients
      

    Steak and Marinade

    • ¾ pound beef tenderloin - or flank, skirt or sirloin steak, thinly sliced
    • 1 tablespoon soy sauce - tamari or coconut aminos
    • 1 tablespoon dry sherry - or dry white wine
    • 2 teaspoons toasted sesame oil
    • 2 cloves garlic - minced
    • 1 teaspoon minced ginger

    Sauce and Stir-Fry

    • 1 cup beef broth
    • ⅓ cup soy sauce - or tamari or coconut aminos
    • 2 tablespoons rice vinegar
    • 1 tablespoon oyster sauce
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon light brown sugar - or more to taste
    • 1 tablespoon minced ginger
    • 4 cloves garlic - minced
    • 1 teaspoon chili garlic sauce - or crushed red pepper flakes or Sriracha
    • 1 ½ tablespoons cornstarch
    • 2 tablespoons canola oil - or as needed
    • 1 bunch bunch asparagus - (approximately 1 pound) tough ends trimmed, cut into 2-inch pieces
    • 1 bunch scallions - white and light green parts only, cut into 2-inch pieces
    • 1 tablespoon toasted sesame seeds - for garnish

    Instructions
     

    Beef and Marinade

    • Combine beef strips, soy sauce, sherry or wine, sesame oil, garlic and ginger in a bowl and toss to coat. Let stand 30 minutes.

    Sauce and Stir-Fry

    • Combine broth, soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, ginger, garlic, red pepper flakes and cornstarch in a bowl. Set aside.
    • Heat 1 tablespoon oil in a wok, skillet or saute pan over medium-high heat. Add the asparagus and cook 1 to 2 minutes, stirring constantly. Add the scallion pieces and cook 1 minute more. Transfer to a bowl and push the vegetables to one side.
    • Add the remaining oil and brown the beef strips on both sides, working in batches. Transfer to the bowl with the vegetables but don't place the beef over the vegetables to prevent them from overcooking.
    • Pour sauce mixture into the pan and bring to a boil. Cook 1 to 2 minutes or until thickened. Add beef and vegetables back to the pan to heat through. Serve immediately over rice or noodles.

    Notes

    To make slicing the beef easier, place the cut in the freezer for about an hour.  Then, thinly slice it against the grain as shown.  Slicing against the grain will yield a more tender result.
    SUBSTITUTIONS:
    • Vary the vegetables.  Use broccoli, snow peas or green beans in place of the asparagus or use a combination.
    • If using flank, skirt or sirloin, it's okay to leave in the marinade up to 4 hours.
    MAKE AHEAD:  Prep and refrigerate up to 24 hours.  The marinade and stir-fry sauce can be combined and refrigerated up to 24 hours.

    Nutrition

    Serving: 1 | Calories: 875kcal | Carbohydrates: 30g | Protein: 44g | Fat: 65g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 3573mg | Potassium: 1263mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1822IU | Vitamin C: 18mg | Calcium: 157mg | Iron: 11mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Beef Recipes

    • Asian Beef Lettuce Wraps with Ginger Lime Dipping Sauce
    • Beef Stuffed Zucchini Recipe with Tomato Sauce
    • Stout Braised Beef Short Ribs and Colcannon
    • Pan-Seared Lamb Chops with Anchovy Butter
    965 shares
    • Share165
    • Tweet
    • Yummly
    • Email

    Categories: Beef and Lamb

    Reader Interactions

    Comments

    1. Tami Hurd says

      April 29, 2022 at 7:43 pm

      4 stars
      Overall Instructions and flavors are delicious. I would reduce the soy sauce to 1/4 cup in the sauce as I found it to be a little too salty.

      Reply
      • Carol says

        April 30, 2022 at 8:34 am

        Hi, Tami, Thanks so very much and glad you enjoyed! Yes, Asian ingredients can be salty. Did you use a low-sodium soy sauce? That will help also but am happy you're tweaking to your taste. Thanks again!

        Reply
    2. Mary says

      June 15, 2021 at 7:30 pm

      Webpage description states refrigerate “up to” 4 hours and recipe instructions state marinate 30 minutes. Do you recommend the longer marinade? If so, can this be marinated overnight and cooked the following night?
      —Recipe Instructions~~STEAK AND MARINADE: Combine beef strips, soy sauce, sherry or wine, sesame oil, garlic and ginger in a bowl and toss to coat. Let stand 30 minutes.
      —Webpage~~Toss the beef with soy sauce, wine, sesame oil, ginger, garlic and refrigerate for up to 4 hours. Let sit at room temperature for 30 minutes or so before browning.

      Reply
      • Carol says

        June 16, 2021 at 7:52 am

        Hi, Mary, Thanks so much for your question and also, thank you for reading the instructions and write-up above the recipe. I have clarified the recipe. If using flank, skirt or sirloin, it's okay to marinate for up to 4 hours. I would be cautious doing that with tenderloin; the other cuts can take it. Thanks again and hope you enjoy!

        Reply
    3. Maria Rodriguez says

      May 14, 2020 at 11:03 pm

      Best flank steak recipe ever! Thank you!

      Reply
      • Carol says

        May 15, 2020 at 8:31 am

        Hi, Maria and thanks so much! Glad you enjoyed!!

        Reply
    4. Rosalia says

      March 27, 2017 at 1:57 pm

      I just made this and just had to tell you how DELICIOUS this was!

      I used ground ginger since I didn't have fresh on hand and I used just a sprinkle of the pepper flakes for my toddler and let me tell you we both gobbled it up!

      Reply
      • Carol says

        March 27, 2017 at 6:03 pm

        Thanks, Rosalia! So glad you enjoyed! And even better that your little person enjoyed, too!

        Reply
    5. Elizabeth says

      April 12, 2015 at 6:05 pm

      5 stars
      Carol - This looks amazing! I don't think I've ever seen an Asian dish with asparagus before, but why not? Yum!

      Reply
      • Carol says

        April 12, 2015 at 8:00 pm

        Elizabeth, I'm crazy about asparagus and love to use it in numerous ways this time of year.

        Reply
    6. Elizabeth says

      April 12, 2015 at 6:05 pm

      5 stars
      Carol - This looks amazing! I don't think I've ever seen an Asian dish with asparagus before, but why not? Yum!

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    More About Me →

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    As Seen On Cloud

    LIGHT AND HEALTHY RECIPES

    • Kale Quinoa Salad with Lemon Honey Dressing
    • Cauliflower Tabouli Salad with Lemon Tahini Dressing
    • Easy Skillet Mediterranean Chicken
    • Asian Beef Lettuce Wraps with Ginger Lime Dipping Sauce
    • Vietnamese Chicken Salad with Spicy Lime Ginger Dressing
    • Mediterranean Fish en Papillote
    • Chicken Milanese with Cherry Tomato and Arugula Salad
    • Tuna White Bean Salad with Artichokes

    SOUL-SATISFYING SOUPS

    • White Bean Kale Soup with Parmesan Toast
    • Roasted Poblano Corn Chowder
    • Italian Sausage Soup
    • Traditional Hungarian Goulash Soup Recipe
    • Creamy Taco Soup
    • Ethiopian Red Lentil and Vegetable Stew
    • Vegetable Barley Soup
    • Chorizo Sweet Potato Stew with Kale

    More Soul-Satisfying Soups! →

    SLOW COOKER FAVORITES

    • Slow Cooker Spicy Italian Sausage Ragu
    • Wine Braised Beef Short Ribs with Cauliflower Leek Puree
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Mississippi Boneless Short Ribs Recipe (Without Packaged Mixes)
    • Southwestern Turkey Butternut Squash and Black Bean Stew (Slow Cooker Recipe)
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Italian Vegetable Stew
    • Turkey Quinoa Chili

    More Great Slow-Cooker Recipes →

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Vegan Thai Red Curry
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Cream of Celery Leaf and Scallion Soup

    Get All My Recipes →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 165Facebook
    • Pinterest
    965 shares