Asparagus Stir Fry Recipe

Craving a quick, healthy, and utterly delicious dinner? Look no further than this Asparagus Stir Fry! Stir-fries are a weeknight staple for good reason: they’re fast, customizable, and packed with nutrients. This recipe elevates the classic by incorporating a simple yet impactful twist that delivers restaurant-quality flavor right in your kitchen. Get ready to learn how to make a flavorful stir-fry featuring perfectly cooked asparagus and tender beef, all enhanced by a rich and savory sauce.

Why You’ll Love This Asparagus Stir Fry Recipe

This isn’t your average stir-fry; the secret is in the sauce!

Unique Twist: Vegetable Stock Reduction. Instead of a basic sauce, we deglaze the pan with a concentrated vegetable stock. This captures all the flavorful fond (those delicious browned bits) left behind after searing the beef, creating a sauce with an intensely savory, umami-rich depth that you just won’t find in typical stir-fries.

Quick and easy weeknight meal. From prep to plate, this asparagus stir fry comes together in under 30 minutes, making it perfect for busy evenings.

Healthy and packed with vegetables. This dish is loaded with fresh asparagus, red bell pepper, and green onions, offering a vibrant and nutritious meal.

Customizable to your liking. Easily adapt this recipe by swapping the beef for chicken, tofu, or shrimp. Feel free to add your favorite vegetables or adjust the spice level to your preference.

Ingredients Needed

• 1.1 lb (500g) chuck flap tail (or any cut of beef)
• 5 garlic cloves
• 2 tsp (8g) grated ginger
• 2-3 green onions, divided
• 1/2 cup red bell pepper
• 10.5 oz (300g) asparagus
• 3 tbsp neutral-tasting oil, divided
• 1/2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1 tbsp cornstarch
• 1/4 tsp baking soda
• 1 tbsp neutral oil
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp dark soy sauce (optional), for color
• 1 tbsp sugar
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1 tsp chicken bouillon powder
• 1/4 cup (60ml) water
• 1 tbsp cornstarch
• Small pinch of MSG (optional)

Ingredient Notes & Substitutions

Let’s talk about the key players in this delicious asparagus stir fry.

Beef: I prefer using chuck flap tail for its rich flavor and tender texture. Sirloin or flank steak also work beautifully. Remember to cut the beef against the grain for the most tender bite. If you’re looking for a healthier option, consider using grass-fed beef.

Asparagus: Choose fresh asparagus with firm stalks and tightly closed tips. Asparagus is typically available in the spring, but can be found year-round in many grocery stores. For more information about the nutritional value of this vegetable, you can check out this article on the health benefits of asparagus. Make sure to trim the tough ends for the best texture.

Shaoxing Wine: This Chinese rice wine adds a distinct depth of flavor. If you don’t have it on hand, dry sherry, mirin, or even water/chicken broth with a splash of rice vinegar will work as substitutes.

Soy Sauce: I usually opt for low-sodium soy sauce to control the saltiness. Gluten-free soy sauce (tamari) is a great alternative if needed.

Oyster Sauce: This sauce is a powerhouse of umami flavor. For a vegetarian or vegan option, try using hoisin sauce or a mushroom-based sauce.

MSG: While completely optional, a small pinch of MSG enhances the umami flavor. Rest assured, MSG is safe to consume and can elevate the overall taste of your stir-fry. To better understand the use of MSG, you might find this article from the FDA helpful.

How to Make Asparagus Stir Fry

Step 1: Prepare the Beef

Cut the beef into bite-sized pieces. Make sure to cut against the grain and slice it on an angle. Listen for the slight tearing sound as you slice *against the grain*, ensuring a more tender bite. Transfer the sliced beef to a mixing bowl.

Step 2: Marinate the Beef

Add the soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil to the bowl with the beef. Gently massage the marinade into the beef, ensuring every piece is coated. The baking soda helps to tenderize the meat further. Cover the bowl and marinate in the fridge for 10 minutes.

Step 3: Prep the Aromatics

Finely chop the garlic cloves and grate a small knob of ginger (about 2 teaspoons). The aroma of fresh garlic and ginger is key to a flavorful stir-fry!

Step 4: Slice the Green Onions

Thinly slice the green onions, separating the whites and greens. The white parts will be sautéed with the garlic and ginger, while the green parts will be used as a garnish.

Step 5: Cut the Bell Pepper

Cut the red bell pepper into small, bite-sized pieces (about 1/2 cup). The bell pepper adds a touch of sweetness and vibrant color to the dish.

Step 6: Prepare the Asparagus

Trim off the tough ends of the asparagus. Then, cut the remaining stalks into 2-inch (5cm) pieces or slice diagonally if you prefer a prettier presentation.

Step 7: Mix the Sauce

In a small container, add the neutral oil, soy sauce, oyster sauce, dark soy sauce (if using), sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and MSG (if using). Mix all the sauce ingredients well until the cornstarch is fully dissolved. Set the sauce aside.

Step 8: Sear the Beef

In a large wok (or pan), add 1 tablespoon of neutral oil and heat over high heat. The wok should be smoking hot before you add the beef. Once the oil is hot, add the marinated beef and spread it out evenly. Sear for 1 minute, or until the bottom turns golden brown. Flip and cook the other side for 1 to 2 minutes. Remove the beef from the wok and set aside. The beef doesn’t need to be cooked through at this stage, since it will finish cooking with the sauce.

Step 9: Sauté the Aromatics

In the same wok over high heat, add 2 tablespoons of neutral oil. Add the chopped garlic, grated ginger, and white parts of the green onions. Sauté for 1 minute, or until fragrant. The garlic and ginger should be sizzling gently, releasing their aromatic oils.

Step 10: Stir-Fry the Asparagus

Add the asparagus to the wok and stir-fry for 1 minute, or until they’re coated in the aromatic oil. The asparagus should be vibrant green and slightly crisp-tender.

Step 11: Combine and Finish

Add the seared beef and red bell pepper to the wok along with the asparagus. Give the prepared sauce a quick stir and pour it in. Immediately toss everything together for 1 to 2 minutes or until the sauce is thickened and everything is nicely coated. The sauce will thicken quickly, creating a beautiful glossy glaze over the beef and asparagus.

Step 12: Serve

Turn off the heat. Add the toasted sesame oil and give it a final mix. The sesame oil adds a wonderful nutty aroma. Transfer the asparagus stir fry to a serving plate and garnish with the green parts of the green onions. Serve immediately with hot rice and enjoy!

Best Beef Cuts for Stir-Fry

Choosing the right cut of beef is crucial for a tender and flavorful stir-fry. Different cuts offer varying textures and respond differently to high-heat cooking. Here’s a breakdown of some popular options:

Chuck Flap Tail: My personal favorite! It boasts excellent marbling, which renders during cooking, resulting in a juicy and flavorful bite. It’s also relatively tender, making it ideal for stir-fries.

Sirloin: A leaner cut that’s still relatively tender. It cooks quickly and evenly, making it a good choice for a quick weeknight meal.

Flank Steak: Known for its intense beefy flavor, flank steak is best when sliced thinly against the grain. Marinating flank steak is highly recommended to tenderize it before stir-frying.

Regardless of the cut you choose, always remember to slice the beef against the grain. This shortens the muscle fibers, resulting in a significantly more tender eating experience. Think of it as pre-tenderizing the meat!

Perfectly Prepared Asparagus

Proper asparagus preparation is key to achieving that perfect crisp-tender texture in your stir-fry. Here’s a step-by-step guide:

Washing: Rinse the asparagus thoroughly under cold running water to remove any dirt or sand.

Trimming: The most important step! Snap off the tough ends of the asparagus. Hold each stalk near the end and gently bend it. The asparagus will naturally break off at the point where it becomes tender. Discard the tough ends.

Cutting: Cut the asparagus into 2-inch pieces or slice diagonally for a more elegant presentation. The diagonal cut increases the surface area, allowing the asparagus to cook more evenly.

Storage: To keep asparagus fresh longer, wrap the ends in a damp paper towel and store them in a plastic bag in the refrigerator. This will help prevent them from drying out.

Pro Tips & Troubleshooting

Pro Tips

• Cut the beef against the grain for maximum tenderness.
• Use high heat for quick searing and stir-frying to maintain vegetable crispness. The stir-fry cooks best with high heat.
• Don’t overcrowd the pan; cook in batches if necessary to maintain the heat.
• Prepare all ingredients before starting to stir-fry for a smooth and efficient cooking process.
• Adjust the sauce consistency by adding more water or cornstarch slurry as needed.
• For a richer flavor, use homemade vegetable stock for the sauce reduction.
• Make sure to trim the ends off the asparagus properly so that it’s not chewy.
• To enhance the umami flavor, add a pinch of MSG or a dash of fish sauce to the sauce.

Common Mistakes to Avoid

• Overcooking the beef, which can make it tough. Use a meat thermometer to prevent this.
• Adding too much sauce, which can make the stir-fry soggy. Start with less and add more as needed.
• Not prepping ingredients in advance. Stir-frying is a fast process, so everything needs to be ready to go.
• Using low heat, which will steam the ingredients instead of searing them.
• Skipping the marinating step, which helps to tenderize the beef and infuse it with flavor.
• Not using enough oil which can burn the aromatics like garlic and ginger.
• Failing to stir the sauce which can cause it to burn to the pan.
• Adding the ingredients in the wrong order.

Serving & Storage

Serving Ideas

This asparagus stir fry is incredibly versatile and pairs well with a variety of sides.

• Serve over hot rice (Jasmine, Basmati, or brown rice).
• Serve with noodles (lo mein, chow mein, or rice noodles).
• Looking for a simple side? Consider a creamy macaroni salad.
• Garnish with sesame seeds, chopped green onions, or a drizzle of sesame oil.
• Serve with a side of steamed bok choy or Chinese broccoli.
• Pair with a light and refreshing beverage, such as iced green tea or sparkling water.

Storage and Make-Ahead

Storage: Store leftover stir-fry in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in a wok or pan over medium heat until heated through. You can also microwave it, but it may become slightly soggy.

Make-Ahead: The sauce can be prepared a day in advance and stored in the refrigerator. The beef can also be marinated ahead of time.

Conclusion

This Asparagus Stir Fry is a quick, easy, and incredibly flavorful meal that’s perfect for any night of the week. The secret to its restaurant-quality taste lies in the vegetable stock reduction, which adds a rich depth of flavor you won’t find in ordinary stir-fries. Feel free to customize this recipe with your favorite vegetables or proteins to make it your own. Even if you’re a beginner cook, you’ll find this recipe easy to follow and the results truly impressive. Try this Asparagus Stir Fry tonight and experience the difference! Print the recipe or share it with friends.

If you enjoy this easy dinner recipe, you might also enjoy this recipe for creamy vegan pasta.

FAQ

Here are some frequently asked questions about making the best asparagus stir fry:

What is the best cut of beef for stir-fry, and how does cutting against the grain affect the texture?

Chuck flap tail, sirloin, and flank steak are all excellent choices. Cutting against the grain shortens the muscle fibers, resulting in a more tender bite.

How do I prevent the stir-fry from becoming soggy, and what’s the best order to add ingredients?

Use high heat and don’t overcrowd the pan. Sear the beef first, then sauté the aromatics, followed by the vegetables, and finally add the sauce. Adding the ingredients in the proper order is very important for a great outcome.

What are some suitable substitutes for Shaoxing wine in the marinade and sauce?

Dry sherry, mirin, or even water with a splash of rice vinegar can be used as substitutes.

How can I adjust the level of spiciness in this stir-fry to suit my taste?

Add chili flakes, sriracha, or a pinch of cayenne pepper to the sauce.

How long can I safely store leftover stir-fry, and what is the best way to reheat it?

Leftover stir-fry can be stored in the refrigerator for up to 3-4 days. Reheat in a wok or pan over medium heat, or in the microwave.

Can I make this recipe vegetarian or vegan, and what are the best protein alternatives?

Yes! Substitute the beef with tofu, tempeh, or mushrooms. Use hoisin sauce or a mushroom-based sauce in place of oyster sauce.

If you are looking to make it a vegan dish, you may also want to check out this easy recipe for cashew cream to drizzle over the dish.

Can I use frozen asparagus?

While fresh asparagus is preferred for its superior texture, frozen asparagus can be used in a pinch. Thaw it completely and pat it dry before using to prevent sogginess. Be sure to use high heat!