Gingered Beef And Asparagus Stir Fry Recipes

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ASPARAGUS AND BEEF STIR FRY



Asparagus and Beef Stir Fry image

Skip the Chinese takeout! This Asparagus and Beef Stir Fry is a healthy and easy dinner recipe that's ready in about 20 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 20m

Number Of Ingredients 11

½ cup less sodium soy sauce
½ cup cold water (plus additional as needed)
3 tablespoons cornstarch
½ teaspoon minced fresh ginger ((or about ¼ teaspoon dried ginger))
1 tablespoon minced garlic ((or about ½ teaspoon garlic powder))
¼ cup brown sugar
1 lb. asparagus, trimmed and cut into 1-inch pieces
1 small red bell pepper, cut into thin strips
1 small onion, diced
1 lb. beef top round steak or flank steak, trimmed and sliced thin against the grain
For serving: rice (or cauliflower rice); noodles; sliced green onions

Steps:

  • Prepare the Sauce: In a bowl whisk together soy sauce, cold water, cornstarch, ginger, garlic, and brown sugar until completely combined. Set aside.
  • Heat 2 tablespoons of canola oil in a large skillet over high heat. Add the asparagus and stir-fry for about 2 minutes (or until crisp-tender). Add the red bell pepper and onion. Stir-fry for about 2 more minutes, or until crisp-tender. Remove to a plate and set aside.
  • Add meat to the skillet in a single layer (still over high heat) and cook for about 1 minute - do not stir or move the meat while it is browning. Flip the meat, cook on the other side for about 30 more seconds, and then remove to the plate with the vegetables. Drain the fat from the skillet.
  • Pour the sauce into the skillet and bring to a boil; reduce heat to low and simmer while whisking until the sauce thickens (about 1-2 minutes). If the sauce gets too thick, just add additional water until it reaches desired consistency. Return beef and vegetables to the skillet and stir to coat with the sauce. Serve with rice and garnish with sliced green onions, if desired.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 314.5 kcal, Carbohydrate 31.8 g, Protein 31 g, Fat 3.9 g, SaturatedFat 0.1 g, Cholesterol 46 mg, Sodium 1159 mg, Fiber 3.1 g, Sugar 17 g, UnsaturatedFat 4.1 g

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 25m

Yield 4

Number Of Ingredients 12

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

  • Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
  • Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

GINGERED BEEF STIR-FRY FOR 2



Gingered Beef Stir-Fry for 2 image

A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus. -Sonja Blow, Nixa, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry
1/4 teaspoon minced fresh gingerroot or dash ground ginger
4 ounces beef flank steak, cut into thin strips
1/2 teaspoon cornstarch
1/4 cup beef broth
3/4 teaspoon hoisin sauce
1/8 teaspoon sugar
1 tablespoon canola oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1-1/2 cups hot cooked rice

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

Nutrition Facts : Calories 359 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 1099mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

GINGERED BEEF WITH LEEKS AND ASPARAGUS



Gingered Beef with Leeks and Asparagus image

Provided by Ming Tsai

Categories     main-dish

Time P1DT10m

Yield 4 servings

Number Of Ingredients 13

6 ginger slices
1 tablespoon sesame oil
1 teaspoon fresh cracked black pepper
1/4 cup Canola oil
1/4 cup thin soy sauce
1/2 cup shaoshing wine or red wine
1 pound flank steak, thinly sliced against the grain
1 tablespoon Canola oil
4 bunch leeks, julienne (white part only)
1 tablespoon minced garlic
2 tablespoons minced ginger
1 bunch asparagus, cut in 2-inch pieces and blanched
Salt and black pepper to taste

Steps:

  • To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

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

Steps:

  • 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. , 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. , 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. , 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.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY



Sesame-Ginger Beef and Asparagus Stir-Fry image

Delicious and quick to prepare. I serve this with steamed jasmine rice for a nice after-work dinner. Adapted from Bon Appetit

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean sirloin steaks, sliced into thin strips
2 teaspoons cornstarch
4 tablespoons peanut oil, divided
1 teaspoon sesame oil
1 lb thin asparagus, tough ends snapped off and cut on the diagonal into 1 1/2 inch pieces
1 bunch green onion, thinly, diagonally sliced
1 1/2 tablespoons peeled minced fresh ginger
2/3 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar

Steps:

  • Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
  • Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
  • Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
  • Transfer to a platter and serve.

Nutrition Facts : Calories 424.7, Fat 32.1, SaturatedFat 9.3, Cholesterol 76.1, Sodium 524.1, Carbohydrate 9.7, Fiber 3.1, Sugar 3.4, Protein 25.6

BEEF ASPARAGUS STIR-FRY



Beef Asparagus Stir-Fry image

"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.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 12

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

Steps:

  • 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 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.

Nutrition Facts : Calories 211 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 461mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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