Learn how to make Stir-Fry Beef and Asparagus in Oyster Sauce and 4 Tips for the Perfect Stir Fry.
What you’ll learn:
- 4 Tips for the Perfect Stir Fry
- Ingredients for the Perfect Stir Fry
Stir Fry Beef with Oyster Sauce is a classic Chinese dish that I’ve made so many times that I don’t even think about it as a recipe. Usually, I add red or green peppers, and sometimes sliced onions, but this past week, I used asparagus. It’s almost Spring and even though there’s still snow on the ground here in CT, I cannot wait for it to warm up.
When I was growing up, stir-frying was still a relatively new cooking technique that many home cooks weren’t familiar with. These days, I would guess that many more people know how to stir-fry. Although a wok is certainly handy, you don’t even need one. A nice large skillet works just fine.
Not only is stir-frying a quick way to get dinner on the table, but it’s also a great way to make a one-pot or one-wok meal since most stir-fry dishes have both a protein and at least one vegetable in it. Plus, it’s an economical way to stretch a piece of steak or chicken to feed four people instead of one.
The key to this dish is the oyster sauce (choose one without any MSG). I think of oyster sauce as kind of a cheat – it just makes everything taste good. I’ve even drizzled it on top of a hard boiled egg for a quick breakfast or snack.
4 Tips for the Perfect Stir-Fry
Stir-frying takes just minutes, so follow these tips for the perfect stir-fry:
- Marinade the protein for at least 10-15 minutes if possible (you can also marinade overnight in the refrigerator)
- TRICK: if you’re using a tougher cut of beef, add a little baking soda to the beef a few minutes before stir-frying to tenderize it (~ 1/8 teaspoon per pound)
- Have all stir-fry ingredients prepped and ready to go on a cutting board or plate before turning on the stove
- Mix together the stir-fry sauce before turning on the stove
Ingredients for the Perfect Stir-Fry
Stir-frying is extremely flexible. The combinations are endless so try different variations using the following:
- Proteins can include firm tofu, boneless chicken or shelled shrimp
- Vegetables can include broccoli, cauliflower, carrots, red or green bell peppers, mushrooms, snow peas, sugar snap peas or any combination of these
- White wine can be used in place of rice wine or sherry (it helps tenderize and flavor the protein)
- Garlic can be used in addition to or in place of ginger
- Onions can be used in place of scallions
- Soy sauce or fish sauce can be used in place of oyster sauce
Stir Fry Beef and Asparagus in Oyster Sauce
Ingredients
- 2 tablespoons olive oil
- 1 pound flank steak or strip steak cut into thin slices, about 1/8" thick
Marinade
- 2 teaspoons gluten-free soy sauce
- 2 teaspoons rice wine or sherry
- 1/8 teaspoon fresh ground black pepper
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
Stir-Fry Ingredients
- 2 teaspoons ginger minced
- 2 tablespoons scallions chopped, green parts reserved for garnish
- 1 bunch asparagus tough bottoms broken off, cut into 1 1/2" pieces
Stir-Fry Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon gluten-free soy sauce
- 1/2 teaspoon organic sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Garnish
- green parts of scallion from above
- toasted sesame seeds optional
Instructions
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Mix together Marinade ingredients in a bowl and add steak slices. Mix Stir-Fry Sauce ingredients together in a small bowl and have Stir-Fry Ingredients ready on a plate or cutting board.
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Heat oil in a wok or large skillet. Remove a spoonful of oil and add to marinated beef; toss to loosen up meat. Add beef to wok and spread in a single layer; let brown then flip to brown other side (do not overcook - you want it to be rare inside at this point). Remove beef from wok using a slotted spoon.
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Stir-fry ginger, white parts of scallion and asparagus in remaining oil until asparagus is crisp tender, about 2-3 minutes. Add Stir-Fry Sauce and beef; toss everything together and stir-fry another minute or two. Remove to serving bowl and sprinkle with toasted sesame seeds, if desired.
Stir Fry Rice and Mung Bean Noodles with Shrimp, Chicken and Vegetables Recipe
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I love using oyster sauce in stir fry!!! and love all of your tips, Jeanette!!! Makes me want to make some stir fry like right now!! this looks so delicious!
Thanks Alice – oyster sauce is one of those condiments that just makes everyone taste better.
I agree, oyster sauce makes anything taste good! Great tips for keeping the tenderizing the meat. Pinned.
Thanks Laura – you can’t go wrong with oyster sauce 😉
Thank you Jeanette for the lovely recipe and great tips. Have a Wonderful Day and Week!
I’m glad you like this Liz! Wishing you a wonderful week!
Thanks so much for these tips Jeanette – I have a question – would you add baking soda to chicken too? Your stir fry looks fabulous and that marinade sounds killer!
Shashi – I would not add baking soda to chicken as it is already naturally tender (as long as you don’t overcook it). The baking soda trick is good for flank steak because it’s a little chewy.
Jeanette, this is so mouthwatering! I just want that bowl in front of me. Drooling!!!! Great tips!
This beef stir-fry looks absolutely incredible, Jeanette! Love your tips and the baking soda trick!
What a great dinner idea this week!! Love this!
Thanks Jenny!
Thanks for such great tips!! Will be making this with chicken soon 🙂
Thanks Ami!
Thanks Ami – I hope you found the tips helpful!
One of the first things I ever learned to cook was stir fry chicken. It was one of the few dishes my father made for us as kids and I would stand next to him and analyze every move.
Funny – it’s one of the first things I learned to cook in college – very budget friendly and delicious!
This caught my eye as I was looking for a weekend dinner with asparagus to use it before the holidays as we travel soon. I have quite often been tempted into buying wok sauce, but with this recipe I can now quickly make my own! Great tips too, I have always had some troubles getting the stir fry right!
Maria – I hope you enjoy this recipe – it’s so much better than store bought sauce.