Beef and Asparagus Stir-Fry Recipe
Beef and Asparagus Stir-Fry Recipe photo by Taste of Home
Next Recipe

Beef and Asparagus Stir-Fry Recipe

Read Reviews
5 4 7
Publisher Photo
With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.—JoLynn Hill, Roosevelt, Utah
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound beef top round steak (3/4 inch thick)
  • 2 tablespoons cornstarch
  • 2 tablespoons plus 1/2 cup water, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 3 tablespoons canola oil, divided
  • 2 cups fresh asparagus pieces or fresh broccoli florets
  • 1 cup sliced cauliflower
  • 1 small sweet red or green pepper, julienned
  • 1 small onion, cut into 1/4-inch wedges
  • 2 teaspoons beef bouillon granules
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon red wine vinegar
  • Hot cooked rice

Nutritional Facts

1 each: 195 calories, 9g fat (2g saturated fat), 43mg cholesterol, 461mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 6 servings.
Originally published as Beef and Asparagus Stir-Fry in Taste of Home August/September 1996, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef and Asparagus Stir-Fry

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
KrisKeel User ID: 7727089 10197
Reviewed Apr. 11, 2014

"Yummy! easy to make and not a lot of clean-up--my kind of recipe."

murrworm88 User ID: 1697209 12018
Reviewed Jan. 19, 2014

"This is the stir-fry recipe I have been searching for. So many of them are bland- not this one! i have made this twice now- I add fresh mushrooms and green beans when in season. We like a little heat so I add a touch more hot sauce. If you have been longing for a flavorful stir-fry like me, this is the one you want to try."

scheetz2000 User ID: 3076371 200988
Reviewed Feb. 24, 2011

"This is part of our regular rotation of recipies. I usually end up using more veggies than is called for and sometimes adding broccoli as well. Very good and not too spicy (even for the kids) even with hot pepper sauce."

lisaann46 User ID: 762532 3988
Reviewed Feb. 23, 2009

"Very Good ,never have any lefy over. Like the aspargus better than broccoli. Also have used apple cidar vinegar instead of red wine woorks the same"

Loading Image