Beef with Asparagus

A 15-minute wok dinner that hits everything you want from a stir-fry: seared flank steak, crisp-tender asparagus, and a glossy pan sauce that comes together from the marinade clinging to the beef. The cornstarch in the marinade is doing double duty here, both tenderizing the steak and thickening the broth into a light sauce when it hits the wok.

Slicing matters more than you’d think. Cut the flank steak against the grain into thin 2-inch strips so the meat stays tender rather than chewy. Skip this step and even prime beef will turn rubbery.

High heat is the other half of the equation. Get the wok smoking before the oil goes in, and don’t crowd the pan. The beef should sear in seconds, not steam. The brief stir-fry time is what keeps the asparagus snapping when you bite it instead of going limp.

Kitchen Tips

• Slice the asparagus on a sharp diagonal. More surface area means faster cooking and better sauce contact.
• Light soy sauce (not low sodium) is what’s called for. It’s saltier and thinner than dark soy and won’t overpower the beef.
• Have everything prepped and within arm’s reach before turning on the heat. Stir-frying happens fast.
• Pat the marinated beef dry before it hits the wok. Excess liquid drops the temperature and steams the meat.

Variations

• Add a tablespoon of minced ginger and 2 cloves of garlic when the asparagus goes in for more aromatic depth.
• Finish with a teaspoon of toasted sesame oil and a sprinkle of sesame seeds.
• Swap asparagus for snow peas or thinly sliced bell peppers when asparagus is out of season.