Asparagus Beef
Submitted by sassyone
Cantonese-style asparagus beef stir-fry with thin-sliced flank steak, snappy asparagus and a punchy black bean sauce. Cornstarch-velveted meat stays tender, garlic-infused oil delivers aromatic depth.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is a classic Chinese restaurant move done right at home. The flank steak gets cut against the grain into ribbons no thicker than a dime, then tossed with cornstarch, salt and soy sauce. That cornstarch coating is the velveting trick that keeps the beef silky and tender even at high heat. Garlic infuses the oil first (smashed cloves cooked until pale brown then discarded) leaving the wok perfumed without burnt bits. Beef goes in for a fast sear and comes back out, then onions hit the pan with a generous spoonful of black bean sauce nestled into a hollow on top. The asparagus joins next, salted and sweetened lightly, and steams under the lid until tender-crisp. Beef returns just long enough to reheat. Spoon over white rice and eat immediately. The whole cook is under 10 minutes once your prep is in place, so chop everything before the wok ever gets hot.
Chef Tips
- Slice the steak partially frozen for cleaner cuts. The ⅛ inch thinness matters; thick strips turn chewy.
- Don’t crowd the wok. If your pan is small, sear the beef in two batches so it browns instead of steams.
- Choose pencil-thin asparagus if you can. Thicker spears need their woody peeled bottoms shaved off with a Y-peeler.
- Black bean sauce is salty. Taste before adding extra soy sauce at the end.
Variations
- Substitute snow peas, broccolini or sliced bell peppers when asparagus is out of season.
- Use oyster sauce or hoisin in place of black bean sauce for a sweeter, less funky finish.
- Add a teaspoon of grated fresh ginger with the garlic for an extra aromatic layer.
Ingredients
Directions
Cut steak lengthwise in 2½ inch strips, trimming off fat as you go.
Then cut across the grain, in ⅛ inch thick strips.
Put meat in bowl and add 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce.
Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about ¼ inch thick.
Cut onions in half lengthwise, lay cut side down, and slice crosswise into ¼ inch slices.
Smash garlic cloves with flat side of knife or cleaver and remove skin.
Heat a wide frying pan or wok over highest heat, add ¼ cup oil, it should bubble slightly from the heat.
Add garlic and cook just until pale brown. Remove and discard.
Add meat, stir frequently, and cook until almost browned.
Remove to a bowl. Add 3 tablespoons more oil.
Add onion.
Cook a minute or two stirring constantly.
Make a little hollow on top of the onion; add bean sauce.
Cook until onion starts to get translucent.
Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce.
Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp.
Then, put the meat on top.
Cook, stirring, just long enough to get the meat reheated.
Serve at once.
TIPS: This is usually served over white rice. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand.
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