Stir-Fried Beef and Asparagus

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

ut that takeout menu back in the drawer — we’re coming upon asparagus season, so it’s time to take full advantage of its short appearance! This Chinese-style stir-fry can be made in the same time it takes for takeout to arrive. Pick up some flank steak, asparagus, and mushrooms at the grocery store and break out the wok when you get home.

Ingredients

8 ounces flank steak, trimmed of excess fat and sinew
2 1/2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
1 teaspoon vegetable oil
1 teaspoon rice vinegar
1 teaspoon packed dark brown sugar
1/2 teaspoon toasted sesame seed oil
3 teaspoons vegetable oil, divided
8 ounces fresh brown or porcini mushrooms, halved or quartered if large
Kosher salt
1 bunch asparagus (about 1 pound), ends trimmed and cut into 1-inch pieces
2 teaspoons peeled, minced fresh ginger
2 cloves garlic, finely chopped
1/4 cup water
1 teaspoon toasted sesame seeds (optional)
Steamed white rice or brown rice, for serving

Instructions

Cut the flank steak crosswise (with the grain) into 2- to 3-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick pieces. Place the beef in a medium bowl; set aside.
Whisk the remaining ingredients in a small bowl until the cornstarch and sugar are fully dissolved. Transfer 1 tablespoon of this sauce mixture to the bowl of beef and toss to coat the meat; set the remaining sauce aside.
Heat a large frying pan or flat-bottomed wok over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle in 1 teaspoon of the oil, then add the beef and spread into an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned, but not cooked through. Transfer to a large plate.
Drizzle 1 teaspoon of oil into the pan, add the mushrooms, and season with salt. Stir-fry until the mushrooms are browned and softened, about 2 minutes, then transfer to the plate with the beef.
Drizzle the remaining teaspoon of oil into the pan, add the asparagus, ginger, and garlic, and season with salt. Stir-fry until the garlic is fragrant, about 30 seconds. Add the water and stir-fry until the asparagus is crisp-tender and bright green, about 3 minutes.
Add the reserved beef, mushrooms, and any juices and stir to combine. Whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Stir-fry until the beef is just cooked through and the sauce thickens and is glossy, about 1 minute. Transfer to a serving dish, sprinkle with the sesame seeds, and serve with rice.