Go Back
+ servings
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 6 votes
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!
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

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
  • 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.