Beef with Asparagus
This simple stir-fry is a great way to celebrate the arrival of asparagus season each spring. You may substitute broccoli, mushrooms, or bamboo shoots throughout the remainder of the year, when asparagus is no longer in season.
INGREDIENTS | SERVES 3 to 4
- ¾ pound flank or sirloin steak
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- Black pepper to taste
- ½ teaspoon salt, or to taste
- 4 tablespoons plus 2 teaspoons vegetable or peanut oil, divided
- 1½ teaspoons cornstarch
- 3 tablespoons chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 pound asparagus, cut on the diagonal into thin slices
Cut the steak across the grain into thin strips 1½ to 2 inches long. Place the beef strips in a bowl and add the light soy sauce, rice wine or sherry, sugar, black pepper, salt, 2 teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.
In a small bowl, combine the chicken broth, oyster sauce, and dark soy sauce. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking, and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir-fry for 10 seconds, then add the beef. Sear briefly, then stir-fry the beef, stirring and moving the beef around the pan, until it is no longer pink. Remove the beef with a slotted spoon and drain in a colander or on paper towels.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the asparagus. Stir-fry for 1 minute, then add the chicken broth mixture and bring to a boil.
Cover and cook until the asparagus turns a bright green and is tender but still crisp (about 2 more minutes). Uncover and add the beef back into the pan. Stir-fry for 2 more minutes to mix everything together. Serve hot.