Sesame-Ginger Beef and Asparagus Stir-Fry

Serving size:
 4 Servings


    • 1 lb
    • top sirloin (lean, sliced into thin strips)
    • 2 t
    • cornstarch
    • 4 T
    • peanut oil (or vegetable oil, divided)
    • 1 t
    • sesame oil
    • 1 lb
    • asparagus (thin spears, trimmed, sliced diagonally into 1 1/2-inch pieces)
    • 1 bn
    • scallions (trimmed, sliced diagonally into 1 1/2-inch pieces)
    • 1 1⁄2 T
    • ginger (fresh, peeled, minced)
    • 2⁄3 c
    • beef broth
    • 1 T
    • fish sauce
    • 1 t
    • sugar
20 minutes
Ready in
20 minutes


For a quick dinner, try this home-made version of a classic Chinese dish.

Adapted from


Place the beef in a large bowl and sprinkle with cornstarch. Use your hands to coat the beef in the cornstarch.

Heat 2 tablespoons of the peanut oil in a large skillet over high heat. Cook the beef in a single layer (you may need to do this in batches, depending on how large your skillet is), undisturbed, about 1 1/2 minutes, until the meat starts to blacken on the bottom. Flip over and do the same to the other side. Transfer to a large dish.

Lower the heat to medium-high, and add the last 2 tablespoons of peanut oil and the sesame oil to the skillet. Add the asparagus, green onions, and ginger, and sauté until lightly browned and crisp-tender, 2-2 1/2 minutes. Pour the broth into the skillet and stir in the fish sauce and sugar. Bring to a boil. Return the beef to the skillet and cook about 1 minute, until beef is heated through and the sauce thickens.

Serve hot.


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