- 1 pound lean top sirloin, sliced into thin strips
- 4 tablespoons peanut oil or vegetable oil, divided
- 1 teaspoon oriental sesame oil
- 1 pound thin asparagus, trimmed, cut on diagonal into 1 1/2-inch pieces
- 1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 tablespoon fish sauce (nam pla)
Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.
Look for fish sauce at Asian markets and in the Asian foods section of many supermarkets.
Nutritional ContentOne serving contains the following: Calories (kcal) 386 Fat (g) 27 Saturated Fat (g) 6 Cholesterol (mg) 46 carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 14.5 Protein (g) 27 Sodium (mg) 492Reviews Section
Steak & Asparagus Stir Fry Recipe
Steak and Asparagus stir-fry is a quick and delicious weeknight dinner and a great way to extend a steak. Mushrooms and red peppers are tasty additions and a delicious sesame ginger sauce completes it all.
Looking for a stir fry dish the whole family can enjoy? Look no further. This stir fry is bursting with flavour and an easy weeknight meal. You can have it as is, or add it to rice or quinioa. Enjoy!
1 lb skirt steak, thinly sliced into 1/4" strips
3 inch piece of ginger, peeled and grated
1 tablespoons rice wine vinegar
1 tablespoon sesame seeds
Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.
How To Make This Beef Stir-Fry:
To make this stir-fry, simply:
- Make your stir fry sauce. Either whisk all of the ingredients together in a bowl. Or do what I do and shake-shake-shake them in a mason jar until combined.
- Cook the steak. Season the steak with salt and pepper. Then cook it in oil over high heat, tossing occasionally, until it is browned on all sides. (Be careful not to overcook it!)
- Cook the veggies. Sauté the onion on its own for a bit. Then add in the green cabbage, garlic and carrots, and cook for a few more minutes until the cabbage reaches your desired level of crispness. (I don’t like mine to get too soft and wilty in a stir-fry.)
- Combine everything. Add the cooked steak and sauce back in with the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up. Season with additional salt and pepper if needed.
- Serve immediately. Over rice, noodles, or whatever you prefer. And sprinkled with whatever toppings sound good!
- 2 tsp. olive oil
- 1 red and/or yellow bell pepper, cut into 1/4"-wide strips, 2 cups
- 1/2 red onion, cut into 3/4" wedges
- 1 c. snow peas
- 1 c. drained canned whole baby corn
- 1 lb. boneless beef sirloin steak, cut into 1/4"-wide strips
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 clove garlic, minced
- 1/3 c. sesame ginger salad dressing
- 1 c. fresh cilantro leaves
- 2 tsp. toasted sesame seeds
- 8 oz. angel hair pasta or soba noodles, cooked
In 12" nonstick skillet, heat 1 tsp. oil over medium-high heat. Add bell pepper strips and onion wedges cook, stirring occasionally, 2–3 min. Add snow peas and corn cook, stirring occasionally, until peppers are just tender, about 2 min. transfer to plate.
Sprinkle beef with salt and pepper. In same skillet, heat remaining oil over high heat. Add beef cook, stirring occasionally, until browned, 2–3 min. Add garlic cook, stirring often, 30 sec. Add vegetables and dressing cook, stirring often, until heated through, about 30 sec. Stir in cilantro sprinkle with sesame seeds. Serve with cooked pasta.
Other Recipes You Might Like
To get restaurant quality tender, smooth, silky pieces of beef, marinate the sliced beef with cornstarch. This process seals the moisture in the beef and makes it so tender after it&rsquos cooked.
Sesame oil is the secret ingredient in this recipe as it lends the super aromatic&mdashand mouthwatering&mdashtoasted sesame flavors in the sesame beef.
Ginger Beef Stir Fry with Broccoli, Asparagus and Green Beans
A simply delicious stir fry is so full of nutrition with a medley of colorful organic vegetables paired with lean and healthy heritage beef from your local CMO farm or natural food store! A simple to prepare meal that is economical, healthy, totally delicious and completely nutritious with the full spectrum of protein, carbohydrates, vitamins and minerals! What else can one ask for in a meal! Lean grass fed heritage beef is just full of CLA, the healthy fat that keeps you trim and is also anti-carcinogenic! If beef is not your choice then by all means replace the protein with chicken, pork or tofu!! I serve this dish with a jasmine or sushi rice or soba noodles and a seaweed cucumber salad! So good!
2 lbs of filet mignon, sliced very thin against the grain
3-4 Tablespoons of black bean garlic sauce
2 Tablespoons rice bran or grape seed oil
1 cup broccoli florets
2 bunches asparagus, sliced diagonally
2 cups green beans, trimmed
1/4 cup sliced fresh ginger
1 cup baby carrots
1 red bell pepper, sliced
1/2 pint grape tomatoes
Marinate beef in the black bean sauce
Heat oil in large chef pan or wok on high heat
Add beef with marinade to pan and stir fry
Then add the ginger, stir fry
Then add the rest of the vegetables, stir fry
Serve with jasmine or sushi rice or soba noodles
Delicious with a Riesling wine and a seaweed cucumber salad, recipe follows:
Wakame Seaweed and Cucumber Salad
Seaweed is probably the most nutritious vegetable on the planet full of health giving minerals!Easy to use in many dishes for a boost of salty umami flavor but in this salad Wakame seaweed is the star paired with crispy cucumber and bathed in the nutty flavor of toasted sesame oil! This is delicious! Try a Riesling wine.
1/4 cup Wakame seaweed, refreshed in water
1 seedless cucumber, sliced
1Tablespoon sesame ginger spice blend, Victoria’s Gourmet or similar
1 Tablespoon toasted sesame oil
2 Tablespoons rice vinegar
Dash of Aleppo pepper flakes
Drain the seaweed and in a serving bowl mix all ingredients together, that’s it!
Chinese Fakeout: Beef and Asparagus Stir Fry
Of all my guilty pleasures (and lord knows, I have many), Chinese takeout has got to be one of my guiltiest, in all its greasy, salty, deep-fried, soy-saucy, MSG-enhanced glory.
I couldn't tell you exactly when this love affair of mine started.
I grew up in a family where delivery was basically synonymous with pizza. We ate plenty of Chinese food, but it was more of a fancy sit-down meal at the long-defunct Lychee Gardens or Sunday morning dim sum and cart service at Pink Pearl.
And yet, somewhere along the path to adulthood I traded in the flat cardboard boxes of extra-cheese-double-olives-and-bacon for styrofoam clamshells filled to the brim with chubby pan-fried noodles speckled with shards of BBQ pork and shredded vegetables.
Don't get me wrong, pizza is still my most favourite food of all time, but I couldn't even tell you the last time I ordered one. On the other hand, I am basically on a first name basis with my local Chinese takeout joint.
Now that I'm on this whole healthy-eating bandwagon, though, I've had to cut back on how often I'm eating out.
And unfortunately, all of the things that make my beloved takeout Chinese so delicious are also the things that make it bad for me. So for now, it's goodbye to the sweet-and-sour chicken balls, egg rolls, crispy-fried noodles and General Tao chicken that I love so much.
I fully admit to giving in to temptation sometimes, but that's reserved for the absolute worst days. The rest of the time, I much prefer to make something at home using lighter, healthier techniques.
My latest attempt at filling the takeout container sized void in my heart? This fresh and flavourful beef and asparagus stir fry.
It starts with strips of lean beef, which are quickly marinated with a blend of soy sauce, ginger, chili oil and cornstarch. Then they're tossed in a hot wok with chunks of fresh asparagus and red pepper and a generous glug of bottled black bean sauce.
This dish has everything I love in my takeout Chinese - bright colours, shameless flavours, and that amazing balance of sweet and salty and spicy in every single bite. It is literally the furthest thing from diet food you could thing of.
And did I mention that it's actually done in almost the same amount of time it would take for the local takeout joint to deliver?
Sure, calling in an order is still easier, but this version is almost entirely guilt-free. plus you don't have to tip the delivery guy, either!
With just a few key ingredients, outstanding Chinese cuisine is at your fingertips.
At Home Chinese “Takeout”
Step away from the takeout menu! Make a spectacular Chinese dinner with these great ideas. The only thing missing? Those white cardboard takeout pails and fortune cookies!
Chinese Cuisine Inspired Recipes
Scrumptious Chinese cuisine is at your fingertips with this collection of inspired-recipes.
Happy Chinese New Year!
Celebrate the Year of the Rat with some of our favorite Asian-inspired stir-fries.
- most popular
- One Pot
- Slow Cooker
- Casserole Recipes and Baked Dish Ideas
- Kid Friendly
- Comfort Food
Beef & Broccoli Stir-Fry Tartlets
Spicy Asian Beef & Snow Pea Soup
Asian Glazed Chicken & Vegetables
Pressure Cooker 5-Spice Chinese Pork
Spicy Peach Mango Chicken Stir-Fry
Spicy Beef & Broccoli Pinwheels
Picante Sweet & Sour Chicken
Gingered Pork & Vegetable Shells
Tomato Chicken Stir-Fry with Noodles
Spicy Peanut Noodles with Chicken and Asian Slaw
Easy Asian-Style Chicken & Rice
Beef, Asparagus & Portobello Stir-Fry
Sesame Ginger Shrimp & Broccoli
©2021 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.
Unfortunately, Campbell’s Kitchen no longer supports account login. If you have not logged into your Campbell’s Kitchen account within the past 2 years, your account information has been deleted. However, exciting news: We are working on a new and improved user experience!
If you have logged into the CampbellsKitchen.com site within the past 2 years, your account & its data is active in our systems and will be transferred over to Campbells.com within 30 days. On the new Campbells.com, you’ll be able to experience one site that features all of our products and your favorite recipes.
Keep an eye on our Campbell’s newsletter for more details! (Subscribe here)