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Fast & Easy Dinner: Beef and Asparagus Stir-Fry

Fast & Easy Dinner: Beef and Asparagus Stir-Fry

Since the majority of you are looking forward to asparagus season, I thought it would be appropriate to feature a quick, effortless meal that incorporates the tender green spears. This recipe takes an Asian spin on the vegetable and combines it with seared beef sirloin.

Chili oil, sherry, and hoisin sauce come together in a fragrant, spicy sauce that coats both the asparagus and beef. Serve over steamed rice for a meal that is filling, yet healthy. Get the recipe when you


Beef and Asparagus Stir-Fry

Beef and Asparagus Stir-Fry

Beef and Asparagus Stir-Fry


1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving


  1. Lightly season the beef with salt and black pepper.
  2. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
  3. In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
  4. Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
  5. Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
  6. Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.

Serves 4.

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Join The Conversation
aimeeb aimeeb 6 years
Eh not 100% on this one.
jhig jhig 6 years
What a coincident! I had this dish this past weekend. Thin beef slices, asparagus, mushrooms, red & green bellpepper,thinkly sliced onions, and some light brown beef stock gravy with a pinch of salt/pepper. This dish has been nominated as my new favorite dish.
shoneyjoe shoneyjoe 6 years
The hoisin has a lot of sugar in it, so make sure not to let it burn. I also marinate my beef a bit first to get some flavor into it before letting it hit the pan - soy, grated ginger, and rice wine. Also, some very thinly bias-cut green onion would make a great (and flavorful) garnish.
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