This sesame-ginger scented beef and asparagus stir-fry is fresh, flavorful and ready in less than 15 minutes.
In this Post: Everything you need for Ginger Beef and Asparagus Stir-Fry
Everyone has a couple recipes in their back pockets, right? You know the ones… the ones you keep coming back to again and again when you have no idea what to make for dinner. In our house, stir-fries are my go-to, every time. Hands down.
Made with whatever protein I have on hand and whichever vegetables are in season, I know that by keeping a well-stocked Asian pantry, I’m never more than 20 minutes away from a healthy and delicious dinner.
Aside from sourcing high quality meat and vegetables, the secret to delicious stir-fries is really all in the sauce. I’ve said it once and I’ll say it again, it’s all about the Four S’s: salty, sour, sweet and spicy. The balanced flavor profile of salty soy sauce, sour rice vinegar, spicy chili paste and sweet sugar is what pulls together this Ginger Beef & Asparagus Stir-Fry so perfectly.
Rice vinegar is my go-to for acidity when it comes to Asian cooking. In fact, whenever I run out of lemon while preparing a salad dressing, soup or meat marinade, I often use rice vinegar to mimic the tanginess lemon provides when balancing out a recipe.
The great thing about having Asian pantry ingredients on hand is that you can create a fresh and flavorful dinner faster than you can order takeout and for a lot less calories and cash.
What is your favorite stir-fry combination? I’m all ears.
Your chop sticks are waiting.
Ginger Beef and Asparagus Stir-Fry
Ingredients
- 1 pound beef sirloin steak (sliced thin)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 asparagus spears (sliced 1 inch pieces)
- ½ cup low sodium chicken broth
- 2 cloves garlic (grated)
- 2 tablespoons soy sauce
- 2 tablespoons Nakano Natural Rice Vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons grated ginger
- 2 teaspoons chili paste
- 2 teaspoons sesame oil
- 1 tablespoon sugar
- brown rice or nori sheets (to serve)
Instructions
- Pre-heat a wok or large deep skillet over high heat and spray with cooking spray.
- Sprinkle steak slices with salt and pepper and sear in the hot pan until crust forms, about 1-2 minutes per side; remove from pan and set aside.
- Add asparagus to the pan and sauté until bright green, about 4-5 minutes, stirring frequently.
- While asparagus is cooking, whisk together remaining ingredients: chicken broth through sugar. Add reserved beef back to the pan along with the sauce and stir-fry until warmed through and sauce reduces in half, about 3-4 minutes.
- Serve over brown rice or with toasted nori sheets.
Made this for dinner tonight and my husband really liked it – apparently except for the asparagus, which he said was a surprise. I think he’s not a big fan of asparagus (too bad), so in the future I’ll probably do this with broccoli. He commented especially on the wonderful flavor of the sauce. This one’s definitely a keeper.
Yes broccoli would be a great alternative! We like to use green beans too! So glad it was a hit!
Rice vinegar is one of my favorite ways to perk up a stir-fry. Thank you for the inspiration to use beef next time.
YES! I love rice vinegar too. Love your blog Rose!
Great looking easy dinner! Rice vinegar is a great back-pocket addition to Asian meals :)
I am a rice vinegar freak.. I know you get it. ;)
I am so crushing on this stir fry! Love the flavors and the asparagus! Give me an excuse to pack this all into one meal! Heck yeah!
Thank you pretty lady!!
Looking good!! Love a good beef stir fry :)
Nothing better right? Thanks Gerry!
Such a great idea for a fast and easy weeknight meal!
I’m all about fast and easy dinners!
This sounds really wonderful, Liz. Besides the combination of flavors I appreciate how simple the preparation is. I have a somewhat simpler go-to recipe that uses chicken and snow peas, but the time spent preparing the fresh snow peas takes the recipe out of the simple category.
I love that you use snow peas! I don’t always think to use the but my kids love them!