PocketCook

From @Aaron and Claire

Beef & Asparagus Stir-Fry

20 min · Serves 3

20 mintotal
10 minhands on
11steps
3servings

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Ingredients

For the beef

  • 500 g chuck flap tail, thinly sliced (about 1.1 lb)
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch
  • 1/4 tsp baking soda
  • 1 tbsp neutral oil

For the sauce

  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • 1 tsp chicken bouillon powder
  • 1 tbsp cornstarch
  • 60 ml water (1/4 cup)

For the stir-fry

  • 2 tbsp neutral oil, divided
  • 5 garlic cloves, minced
  • 8 g ginger, grated (2 tsp)
  • 3 green onions, white parts finely chopped and green parts reserved for garnish
  • 300 g asparagus, cut into bite-sized pieces (about 10.5 oz)
  • 1/2 cup red bell pepper, diced
  • 1/2 tbsp toasted sesame oil

Method

For the beef

  1. Combine the sliced beef, soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and neutral oil in a bowl, massaging the meat well until completely coated.

For the sauce

  1. Whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, cornstarch, and water in a small measuring cup or bowl until smooth.

For the stir-fry

  1. Heat 1 tbsp of neutral oil in a wok or large skillet over high heat.

  2. Add the marinated beef and sear until browned, about 2–3 minutes.

  3. Transfer the cooked beef from the pan and set it aside.

  4. Heat the remaining 1 tbsp of neutral oil in the same pan over high heat, add the garlic, ginger, and white parts of the green onions, and sauté until fragrant, about 1 minute.

  5. Add the asparagus pieces to the pan and stir-fry until brightly colored and lightly tender, about 1 minute.

  6. Return the cooked beef to the pan, then add the diced red bell pepper and the prepared sauce mixture.

  7. Toss everything together continuously over high heat until the sauce thickens and evenly coats the ingredients in a glossy glaze, 1–2 minutes.

  8. Remove the pan from the heat, drizzle in the toasted sesame oil, and give the dish a final toss to combine.

  9. Garnish with the reserved green onion tops and serve immediately.

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