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Sophie

Beef and Asparagus Stir-Fry: Unlock Easy Cooking Secrets!

A quick and delicious Beef and Asparagus Stir-Fry that combines tender flank steak with fresh vegetables in a savory sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1 tablespoon vegetable oil
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas trimmed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Cooked rice or noodles for serving

Method
 

  1. In a small bowl, mix the soy sauce, mirin, cornstarch, water, and sesame oil. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the sliced flank steak to the skillet, season with salt and pepper, and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
  4. In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant.
  5. Add the asparagus and sugar snap peas to the skillet, cooking for 2-3 minutes until they are bright and tender-crisp.
  6. Return the beef to the skillet and pour the sauce mixture over everything. Stir well to combine and cook for an additional 2 minutes until the sauce thickens.
  7. Serve hot over cooked rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 3g

Notes

  • For added heat, include a teaspoon of red pepper flakes or a drizzle of sriracha in the sauce.
  • Substitute the flank steak with chicken breast or tofu for a different protein option.

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