Beef, Asparagus & Mushroom Stir-Fry

Yield

2–3 servings · 3 portions

Rest / chill time

15 minutes

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz shiitake, cremini, or button mushrooms, sliced
• 3 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 1 tablespoon soy sauce, for marinade
• 1 teaspoon cornstarch, for marinade
• 1 teaspoon sesame oil
• Pinch of black pepper
• 3 tablespoons soy sauce, for sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry, optional
• 1 teaspoon granulated sugar
• ½ cup beef broth or water
• 1 teaspoon cornstarch, for sauce
• 2 tablespoons cold water, for slurry

Method

1. In a bowl, combine the beef, 1 tablespoon soy sauce, 1 teaspoon cornstarch, sesame oil, and black pepper. Marinate for 15 minutes.
2. In a separate bowl, whisk together the remaining soy sauce, oyster sauce, Shaoxing wine (if using), sugar, and beef broth.
3. Mix the remaining cornstarch with 2 tablespoons cold water. Set aside.
4. Heat 1 tablespoon vegetable oil in a 14-inch wok over high heat.
5. Add the beef in batches and stir-fry for 2–3 minutes until browned. Transfer to a plate.
6. Add the remaining 2 tablespoons oil to the wok. Stir-fry the mushrooms for 2 minutes.
7. Add the asparagus and cook for 3–4 minutes until tender-crisp.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Return the beef and its juices to the wok.
10. Pour in the prepared sauce and toss until everything is evenly coated.
11. Stir the cornstarch slurry again, then add it to the wok.
12. Cook for 1–2 minutes until the sauce becomes glossy and thickens slightly.
13. Serve hot with rice or noodles.

Kitchen notes

Practical Woman's Secret
Cook the beef in small batches over high heat to develop a flavorful sear without steaming. Add the garlic near the end of cooking the vegetables to prevent burning.