← Back to Search Results
stir-frying Asian, Chinese
Asparagus and Beef Stir-Fry

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 2 as a main course

Ingredients

  • ¼ cup Basic Chicken Stock or commercial chicken broth
  • 1 tablespoon soy sauce, preferably tamari
  • 1 tablespoon hoisin sauce
  • ¾ pound beef tenderloin, cut into ¾ × ¾ × 1½-inch strips
  • 2 tablespoons vegetable oil or peanut oil
  • 3 quarter-size peeled ginger slices, minced
  • 3 cloves garlic, smashed, peeled and minced
  • 4 scallions, trimmed and minced
  • ½ pound asparagus, trimmed and peeled, cut diagonally into 1- to 1½-inch pieces (about 1¼ cups)
  • 6 ounces oyster mushrooms, thick stems removed, torn into 1-inch strips (about 3 cups)
  • Toasted sesame oil (optional)

Directions

In a small bowl, stir together the stock and the soy and hoisin sauces. Set aside.

Pat the beef dry with paper towels. Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the beef and cook, turning, until well browned but still rare, about 4 minutes. Scoop out onto a plate.

Add the ginger, garlic and scallions to the pan and stir-fry until fragrant, about 30 seconds. Add the asparagus and toss until bright green, about 2 minutes. Add the mushrooms and toss until wilted, about 1 minute.

Pour in the chicken stock mixture, bring to a boil and cook until the sauce is thick enough to lightly coat the vegetables. Remove from the heat and stir in the beef to coat it with sauce. Serve immediately, drizzling sesame oil over the top if desired.


© 2005 Barbara Kafka

Note from Cookstr's Editors

Nutritional information does not include optional sesame oil or Basic Chicken Stock. For nutritional information on Basic Chicken Stock, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

636kcal (32%)
103mg (10%)
14mg (23%)
59mcg RAE (2%)
1236mg
79mg
41g
6g
6g
18g
113mg (38%)
740mg (31%)
14g (68%)
46g (70%)
7mg (38%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
west-coast-cooking West Coast Cooking
by Greg Atkinson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cook-with-jamie Cook with Jamie
by Jamie Oliver
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lidias-italy Lidia's Italy
by Lidia Bastianich
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?