Steak And Asparagus Stir Fry Recipes

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ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

Steps:

  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

SPICY THAI STEAK AND VEGETABLE STIR FRY



Spicy Thai Steak and Vegetable Stir Fry image

Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!

Provided by Audrey Ansell

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 17

1 ½ cups water
2 (3 ounce) packages beef flavored ramen noodles
½ cup beef broth
2 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
⅛ teaspoon ground ginger
1 tablespoon olive oil
¾ pound beef top round steak, cut into 1/4-inch strips
1 tablespoon olive oil
½ carrot, cut into matchsticks
1 stalk celery, thinly sliced
3 green onions, thinly sliced
¼ cup thinly sliced red bell pepper
2 cups shredded cabbage
1 cup bean sprouts
4 fresh mushrooms, thinly sliced
salt and pepper to taste

Steps:

  • Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
  • Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
  • Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.9 g, Cholesterol 51.9 mg, Fat 17.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 4.5 g, Sodium 873.2 mg, Sugar 4.6 g

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

STEAK AND SPRING VEGETABLE STIR-FRY



Steak and Spring Vegetable Stir-Fry image

To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Steak     Stir-Fry     Spring     Asparagus     Sugar Snap Pea     Soy Sauce     Green Onion/Scallion     Ginger     Rice     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1 lb. sirloin steak
1 Tbsp. cornstarch
2 Tbsp. soy sauce, divided
4 Tbsp. vegetable oil, divided
1 bunch asparagus, trimmed, cut into 1" pieces
8 oz. sugar snap peas, trimmed, strings removed
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
6 scallions, thinly sliced, divided
1/4 cup oyster sauce
3 Tbsp. mirin (Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Kosher salt
Cooked rice (for serving)

Steps:

  • Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
  • Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
  • Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
  • Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
  • Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
  • Serve stir-fry over rice, topped with remaining scallions.

QUICK ASPARAGUS STIR-FRY



Quick Asparagus Stir-Fry image

One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.

Provided by Toi

Categories     Side Dish     Vegetables     Asparagus

Time 11m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
salt
1 squeeze lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

STEAK AND ASPARAGUS STIR-FRY



Steak and Asparagus Stir-Fry image

Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into 1/4-inch-thick slices, or New York strip steak, cut against the grain into 1/4-inch-thick slices
Coarse salt
A 1 1/2-inch piece of peeled fresh ginger, minced (about 3 tablespoons)
1 1/2 red Thai chiles or 1/2 jalapeno, minced, seeds and ribs included
1 1/2 bunches scallions, thinly sliced on the bias, white and green parts separated
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and sliced on the bias into 1/4-inch-thick pieces
Cooked rice, for serving
Lime wedges and dry-roasted peanuts, for serving

Steps:

  • Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
  • Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.

BEEF ASPARAGUS STIR FRY



Beef Asparagus Stir Fry image

Beef Asparagus Stir Fry Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.

Provided by LilPinkieJ

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons canola oil, divided
1 teaspoon sugar
2 teaspoons fresh ginger, minced, divided
1 lb sirloin steak, thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 1/2 lbs fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup red pepper, sliced
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts, drained
1/4 cup green onion, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes.
  • In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside.
  • In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet.
  • Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
  • Serve over hot rice. Garnish with sesame seeds.

FLANK STEAK WITH SNAP-PEA AND ASPARAGUS STIR-FRY



Flank Steak with Snap-Pea and Asparagus Stir-Fry image

When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 10

1 cup long-grain white rice
1 tablespoon vegetable oil, such as safflower
1 pound flank steak
Coarse salt and ground pepper
8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
4 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).
  • Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
  • Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.

Nutrition Facts : Calories 441 g, Fat 13 g, Fiber 3 g, Protein 31 g

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2011-05-23 When very hot, but not smoking, add steak and cook until just browned. Remove steak and set aside. Add garlic and asparagus to the wok …
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  • Thinly slice the beef across the grain into strips, each about 3 inches long, 1 inch wide, and a scant ¼ inch thick. Transfer to a bowl. Add the sugar, soy sauce, fish sauce, and cornstarch. Mix well and set aside to marinate the beef for 15 minutes.
  • Meanwhile, trim the asparagus of its woody ends, then cut on a steep diagonal into pieces about 2 inches long.
  • Warm a large skillet or wok over high heat. Swirl in 1 tablespoon oil, then add the asparagus. Quickly stir and toss for about 30 seconds to heat through, until glossy and a brighter shade of green. Sprinkle in the salt and pour in the water. Lower the heat slightly, then cover. Let steam-cook for 1 to 2 minutes, until the asparagus have slightly softened. Transfer to a plate.
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
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Calories 268 per serving
  • In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
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Total Time 15 mins
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Calories 188 per serving
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STEAK, SNAP PEA, AND ASPARAGUS STIR-FRY RECIPE | BON …
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  • Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible.
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