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Asian Asparagus Beef Stir-Fry

 Asian Asparagus Beef Stir-Fry
Colorful asparagus spears pair perfectly with tender beef in this quick fix from Dana Spencer. The Forest Ranch, California cook adds a sprinkling of sesame seeds for Asian flare.
2 ServingsPrep/Total Time: 25 min.


  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 2 tablespoons chicken broth
  • 2 tablespoons dry red wine or additional chicken broth
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1/2 pound beef flank steak, cut into strips
  • 1-1/2 teaspoons sesame oil, divided
  • 6 fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup hot cooked rice
  • 1 teaspoon sesame seeds


  • In a small bowl, combine the cornstarch, water, broth, wine or
  • additional broth and teriyaki sauce until smooth; set aside.
  • In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes
  • or until no longer pink. Remove with a slotted spoon and keep warm.
  • Stir-fry asparagus in remaining oil for 4-5 minutes or until
  • 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. Sprinkle with sesame seeds.
  • Yield: 2 servings.

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Asian Asparagus Beef Stir-Fry (continued)

Nutritional Facts: 3/4 cup beef mixture with 1/2 cup rice (prepared with reduced-sodium broth) equals 353 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 415 mg sodium, 31 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.