Beef and Asparagus Stir Fry


Aside from bringing nice weather, spring also brings an abundance of delicious fruits and vegetables. One of these vegetables is asparagus. Asparagus is known to have a lot of nutritional and health benefits and not to mention, numerous delicious recipes.

Asparagus is such a versatile vegetable; you can use it in a salad, you can grill it, you can puree it and use it in a soup. My favorite way of preparing asparagus is by stir frying it. So today we are making Stir Fried Beef and Asparagus. This dish is simple, and easy to prepare.

I hope you are all enjoying spring. Thank you for reading and have a wonderful week!

Beef and Asparagus Stir Fry
  • 1 lb top sirloin steak
  • 2 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoon cornstarch
  • 3 tablespoon vegetable oil
  • 1 lb asparagus - cut to 1 inch long
  • 1 small yellow onion - sliced
  • 1 small red bell pepper - sliced
  • 1 Tablespoon minced garlic
  • ½ Tablepoon minced ginger
  • 1 Tablespoon sesame oil
For the Sauce
  • 1 cup beef broth
  • ¾ Tablespoon black bean sauce
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon oyster sauce
  • 1 teaspoon sambal oelek (optional)
  • 2 teaspoon cornstarch
  • 1 tablespoon water
  1. Slice beef to ½ inch wide strips and then set aside.
  2. Prepare the marinade by combining soy sauce, dry sherry, cornstarch, and 2 tablespoon vegetable oil in a mixing bowl.
  3. Add sliced beef and mix until fully coated.
  4. Cover and set aside for 20 minutes.
  5. While beef is marinating, cut the onions, bell pepper, and mince the garlic and ginger.
  6. Combine 2 teaspoon cornstarch and 1 tablespoon water and set aside.
  7. Combine the sauce ingredents in a sauce pan.
  8. Place the sauce pan over medium heat and stir occassionaly until it simmers.
  9. Turn off the heat and cover the sauce pan.
  10. Place wok over high heat and let the wok heat up until it's almost smoking.
  11. Add 1 tablespoon vegetable oil.
  12. When the oil is hot, add the asparagus and stir fry for 30 seconds.
  13. Add bell pepper and onion and stir fry for another 30 seconds.
  14. Transfer all the veggies in a plate and then set aside.
  15. Return the wok over high heat and add 1 tablespoon vegetable oil.
  16. When the wok is hot, add ginger and garlic.
  17. Stir fry for 10 seconds.
  18. Add slices of marinated beef.
  19. Stir fry until beef is slightly browned.
  20. Return the vegetables in the wok and stir fry for 10 seconds.
  21. Stir in the sauce and mix until all are combined.
  22. Stir in the water and cornstarch mixture.
  23. Let it boil until sauce thickens.
  24. Add Sesame oil.
  25. Serve hot with rice.
  26. ENJOY!


Your comment is always appreciated.




  1. says

    Hi Ray, you have probably noticed how crazy I am for asparagus, so it will not surprise you if I say I find your stir-fry particularly tempting and inspiring. I rarely stir-fry beef (I’m a pork/chicken person), but I know my husband would love it cooked this way, so I must try your recipe one day.

  2. says

    Great idea for a fast, easy and delicious dinner. I love asparagus and the addition of black beans. Perfect to pour on rice! Ang sarap. Thanks for your continued support. Hope you’re enjoying the spring weather, Chef Ray!

  3. says

    Ray, what a beautiful stirfry! Love the colors and that beef looks so tender and loved the little seared edges! Wishing you a super day! Take Care, BAM

  4. says

    I have asparagus that was picked yesterday in my refrigerator right now! That needs to be cooked today. No beef, but that’s easy enough to get. 😉 This looks terrific — thanks.

  5. says

    As always, Ray, mouthwatering! I have a bit of a mental block on asparagus, as it is a bit of a luxury here but actually, including as part of a dish rather than as, say, just on its own as a starter is a great way of stretching it.

    I’m several hours away from dinner but I’m suddenly starving at the sight of this gorgeous dish! Have a great weekend my friend.

  6. says

    It’s been a long time since I visited Ray, but I see you’re still cooking up beautiful, vibrant wok meals! That’s what we love about wokking :) Love all the fresh ingredients here, but I can’t include Asian bottled sauces anymore due to my husband’s really strict low sodium diet. But I make do :)

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