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Sesame-Ginger Beef and Asparagus Stir-Fry

Sesame-Ginger Beef and Asparagus Stir-Fry


  • 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)

Recipe Preparation

  • 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.

Recipe by Brooke Dojny, Melanie Barnard

Nutritional Content

One 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.

Sesame-Ginger Beef

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:

  1. 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.
  2. 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!)
  3. 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.)
  4. 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.
  5. 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.

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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.

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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!


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