Description
Enjoy this quick and delicious Garlic Beef and Asparagus Stir-Fry, featuring tender beef, fresh vegetables, and a savory garlic sauce. Perfect for a healthy and satisfying weeknight dinner.
Ingredients
Units
Scale
- 1 lb beef sirloin or flank steak, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 large carrot, sliced
- 1/2 cup peas (optional)
- 3 cloves garlic, minced
- 2 tbsp olive oil or vegetable oil
- 2 green onions, chopped (for garnish)
- Fresh parsley or cilantro (optional garnish)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin sauce as a substitute)
- 1 tbsp sesame oil
- 1 tbsp honey (or brown sugar)
- 1/2 tsp ground ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, and ground ginger. Set aside.
2. Sear the Beef:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add beef pieces, season lightly with salt and pepper, and sear until browned on all sides (about 4–5 minutes). Remove beef from the skillet and set aside.
3. Cook the Vegetables:
- Add the remaining 1 tbsp oil to the skillet.
- Sauté minced garlic until fragrant (about 30 seconds).
- Add asparagus, carrots, and peas. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
4. Combine and Sauce:
- Return the beef to the skillet with the vegetables.
- Pour the prepared sauce over the mixture and stir to coat everything evenly.
- Add the cornstarch-water mixture and cook for another 2–3 minutes until the sauce thickens.
5. Garnish and Serve:
- Garnish with chopped green onions and fresh parsley or cilantro.
- Serve hot over steamed rice or noodles for a complete
Notes
- For a spicier kick, add a dash of red pepper flakes or sriracha to the sauce.
- Substitute vegetables as desired, such as bell peppers, snap peas, or broccoli.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
