Beef Asparagus Stir-Fry Recipe

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"Chinese food is a big hit with my family, so this stir-fry is popular at our house...especially when I put a little extra bite in it with the red pepper flakes," relates Debby Petersen of Niagara, Wisconsin. To make sure the steak is tender, cut it into thin strips across the grain.
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES:3 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES: 3 servings


  • 2 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons dry red wine or beef broth, divided
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 4 teaspoons canola oil, divided
  • 1 small onion, thinly sliced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 celery ribs, thinly sliced
  • 1 garlic clove, minced
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • Hot cooked rice, optional

Nutritional Facts

One serving (1-1/3 cups beef misture calculated without rice) equals 211 calories, 10 g fat (2 g saturated fat), 42 mg cholesterol, 461 mg sodium, 11 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable 1 fat.


  1. In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
  3. 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 if desired. Yield: 3 servings.
Originally published as Asparagus Beef Stir-Fry in Light & Tasty December/January 2005, p56

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Mar. 21, 2011

"This stir-fry has excellent flavor. My only critiques are that it wasn't salty enough for my liking and I personally have to have black pepper in all of my meat recipes. I just added a tablespoon more of soy sauce, and a teaspoon of black pepper, and it came out perfect. The wine gave it a nice alternative for acidity vs. the usual lime juice I normally use in a stir-fry recipe. I will definitely make this again."

Reviewed Jul. 6, 2010

"This recipe was easy to make and a big hit with my family, including my finicky 7 year old! She even went back for seconds. I used the beef broth instead of the dry read wine. I will definitely use this recipe again!"

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