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Beef Asparagus Stir-Fry

 Beef Asparagus Stir-Fry
"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.
3 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 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


  • 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.
  • 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

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Beef Asparagus Stir-Fry (continued)

Directions (continued)

  • 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 if desired. Yield: 3 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.