Beef Asparagus Stir Fry Recipes

BEEF AND ASPARAGUS STIR-FRY

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

BEEF ASPARAGUS STIR-FRY

Steps:

• In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.

BEEF ASPARAGUS STIR FRY

Steps:

• In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes.
• In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside.
• In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet.
• Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
• Serve over hot rice. Garnish with sesame seeds.

BEEF STIR-FRY

Steps:

• Season the beef with salt and pepper. In a medium bowl, whisk together the lime juice, soy sauce, sugar, garlic and chile until the sugar is dissolved. Add the beef, toss to coat and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Then add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside. Allow the liquid in the skillet to reduce until thickened, about 4 minutes. Add the mushrooms, spring onions and asparagus and cook until all the vegetables are tender-crisp, 5 to 7 minutes. Return the beef to the skillet and toss to combine.

SESAME BEEF WITH ASPARAGUS

Steps:

• Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
• In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
• Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

SESAME BEEF AND ASPARAGUS STIR FRY

Steps:

• In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
• To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
• In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
• Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY

Steps:

• In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
• Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

STEAK AND ASPARAGUS STIR-FRY

Steps:

• Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
• Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.

SESAME BEEF AND ASPARAGUS STIR-FRY

Steps:

• Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
• Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.

SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY

Steps:

• Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
• Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
• Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.

STIR-FRIED SPICY ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
• In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
• Transfer to a serving platter and scatter leaves on top. Serve immediately.

STIR FRIED ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

STIR-FRIED ASPARAGUS

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
• Beat the lemon juice and mustard and set aside.
• Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
• Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.