Stir-Fried Beef with Asparagus

Stir-Fried Beef with Asparagus

Serves 4

Serve this deliciously beefy stir-fry over your favorite noodles or steamed rice.

  • 1 1/2 pounds chuck eye steak (also known as chuck fillet)
  • 2 tablespoons reduced-sodium tamari soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon expeller-pressed canola oil
  • 2 cloves garlic, sliced
  • 1 bunch (about 3/4 pound) thin asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup hoisin sauce
  • 4 green onions, sliced
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Cut steak into 1/2-inch-thick slices against the grain and cut slices again into thin strips (don't worry if your pieces are not totally uniform). Place in a bowl and toss with tamari, vinegar and ginger. Cover and refrigerate 20 minutes to overnight.

Remove steak from marinade and discard any extra marinade. Toss steak with cornstarch until evenly coated. Heat oil in a wok or large skillet over high heat. When very hot, but not smoking, add steak and cook until just browned. Remove steak and set aside. Add garlic and asparagus to the wok and stir 1 minute. Add hoisin and 1/2 cup water and stir 1 minute. Return beef to wok, cover, and cook until asparagus is tender, about 4 minutes. Top with green onions and serve.

Nutritional Info: 
Per Serving:420 calories (150 from fat), 17g total fat, 5g saturated fat, 110mg cholesterol, 750mg sodium, 15g carbohydrate (2g dietary fiber, 6g sugar), 47g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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