Beef and asparagus stir fry

Beef and asparagus stir fry

Cooking time was ten minutes flat. I made it early this morning for the kids’ packed lunch. This was supposed to be part of last night’s dinner, along with a new recipe for fresh vegetable lumpia but I was too sick to do any cooking all day yesterday. To make this beef and asparagus stir fry, it is important to use the right cut of beef. The meat has to be sliced as thinly as possible. I used pre-cut sukiyaki style beef sirloin.

To make sure that the asparagus are tender-crisp, use fresh asparagus. Canned asparagus tips are too tender for stir fries. The kind I used are mini asparagus. Smaller, thinner and requires less time to cook. They are available in the chilled section of most supermarkets.

Ingredients :

250 g. of sukiyaki style beef
200 g. of fresh mini asparagus
2 tbsps. of finely minced garlic
1 onion, roughly chopped
3 tbsps. of light soy sauce
3 tbsps. of liquid seasoning
4 tbsps. of vegetable oil

Cooking procedure :

Place the beef in a bowl and pour in the light soy sauce and liquid seasoning. Stir with your fingers, working the seasonings into the meat.

Wash the asparagus. Cut into halves crosswise. Separate the upper from the lower halves of the stalks.

Heat the cooking oil in a wok. When hot, sauce the minced garlic and chopped onion until fragrant. Add the beef, with the marinade, and stir fry (over very high heat) for about a minute or just until the meat is no longer pink. Remove the meat with a slotted spoon and transfer to a plate. Keep warm.

In the remaining oil and seasoning, add the lower half of the asparagus stalks. Add about 1/8 c. of water and simmer for about 2-3 minutes. Add the upper halves of the asparagus and stir. Cook, uncovered, for another minute. The mixture should be almost dry at this point.

Return the beef to the work and stir with the vegetables. Cook just until the beef is reheated.

Serve hot.

  • Charisse

    Hi Connie,
    Tanong ko lang kung anu ung liquid seasoning? I love asparagus and I want to cook this tomorrow kasi..
    thank you so much sa masasarap na recipes mo.

  • http://homecookingrocks.com Connie

    Knorr or Maggi. :)

  • Yvette

    Hi Ms. Connie,
    How many servings does this recipe make?
    Thanks.

    • http://www.homecookingrocks.com Connie

      2 to 4, depending on the capacity of the diners. :)

  • michelle

    hi Miss. Connie,

    What is sukiyaki beef? is stewing beef can also be an alternative? thanks!

    • http://homecookingrocks.com Connie

      It’s a cut of beef, very thin and using loin or round of beef. Stewing beef is too tough for stir frying.

    • Lorna

      Hi, I use schnitzel beef which is also very thinly cut. It’s the same cut that I use when I make Beef and Capsicum in Black bean sauce. It’s a very tender cut of beef. Good luck.

  • Arienne

    Hi! I tried this recipe today and it was awesome! There was some issue though, with the meat being a tad tough. Would it be okay to boil the meat to soften it or just cook in really high heat? Thanks!

    • Connie

      If the beef is of good cut (loin or round) and very thinly sliced, the only explanation why it was tough was because it was overcooked. Sounds ironic but overcooking a good cut of beef can make it dry and rubbery.