This sesame-ginger scented beef and asparagus stir-fry is fresh, flavorful and ready in less than 15 minutes.
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
- 1 pound beef sirloin steak (sliced thin)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 asparagus spears (sliced 1 inch pieces)
- 1/2 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)
- 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.