Wok-Fried Beef and Asparagus with Sesame Ginger Sauce
A quick stir-fry combining tender beef strips and crisp asparagus in a savory-sweet soy and sesame glaze. The meat is marinated to absorb flavor, then cooked quickly over high heat to preserve texture. Ideal for weeknight dinners or entertaining, this dish delivers restaurant-quality results at home. The ginger and garlic provide aromatic depth while cornstarch creates a silky sauce that clings to every piece.
Ingredients
- 1 lb rump steak, trimmed and thinly sliced across grain
- 2 ¾ tbsp soy sauce
- 1 ¼ tbsp dry sherryrice wine or mirin1:1alcohol-free substitute availableFull guide →
- 2 teaspoons fresh ginger, grated
- 1 teaspoon sesame oil
- 1 clove garlic, crushed
- 1 small red chile, seeded and chopped
- 12 spears fresh asparagus, trimmed and cut into 2" pieces
- 2 ¾ tbsp peanut oil
- 1 teaspoon cornstarcharrowroot powder or tapioca starch1:1thickeningFull guide →
Instructions
- 1
Trim the rump steak and slice across the grain into long, thin strips.
- 2
Combine soy sauce, sherry, ginger, sesame oil, garlic, and chile in a bowl.
- 3
Add meat to marinade, stir to coat, and let sit for 30 minutes.
- 4
Drain meat and reserve the marinade.
- 5
Heat half the peanut oil in a wok or heavy frying pan over high heat.
- 6
Add asparagus and stir-fry for 2 minutes, then remove and set aside.
- 7
Heat remaining oil in the wok over high heat.
- 8
Cook meat in small batches until browned but not fully cooked through, then remove and drain on paper towels.
- 9
Whisk cornstarch into the reserved marinade until smooth.
- 10
Return asparagus and meat to the wok with the marinade mixture.
- 11
Stir-fry over high heat until meat is cooked through and sauce thickens.
- 12
Serve immediately.
Tips
Slice beef against the grain for maximum tenderness. Uniform thin slices cook evenly and quickly over high heat.
Keep all ingredients prepped before cooking; stir-frying happens fast and there's no time to pause mid-wok.
Don't overcrowd the wok when cooking beef; work in batches to ensure proper browning and heat distribution.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a wok over medium heat, stirring occasionally, to avoid toughening the meat.
Marinate the beef up to 4 hours in advance. Prep asparagus and other ingredients several hours ahead. Cook the stir-fry fresh just before serving for best texture and flavor.
Serve immediately over steamed rice, jasmine rice, or thin egg noodles. Pair with a crisp white wine like Sauvignon Blanc or a light lager beer.
Common Mistakes
Do not crowd the wok with meat to avoid steaming instead of browning.
Do not skip the marinade; it seasons the meat and tenderizes it slightly.
Do not cook the asparagus fully in the first stir-fry step; it continues cooking when returned to the wok.
Do not overmix the cornstarch before adding; lumps prevent smooth sauce.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes. Flank steak, sirloin, or tenderloin work well. Choose tender cuts suitable for quick cooking. Slice thin across the grain. Avoid tough cuts like chuck unless marinated longer.
What if I don't have a wok?
A large, heavy-based frying pan or skillet works fine. High heat is key. Cast iron or stainless steel holds temperature well. Avoid non-stick pans, which can't handle the high heat needed here.
Can I make this ahead and reheat?
Partially. Marinate the beef hours ahead. Cook the stir-fry fresh just before serving for the best texture and crisp asparagus. Reheated versions become softer and less vibrant.