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Asparagus Beef

Asparagus beef is a Chinese recipe made with asparagus and beef in yummy brown sauce. Easy asparagus recipe in 20 mins | rasamalaysia.com

Asparagus Beef

Asparagus beef is a Chinese recipe made with asparagus and beef in yummy brown sauce. Easy asparagus recipe in 30 minutes!

Asparagus beef is a Chinese recipe made with asparagus and beef in yummy brown sauce. Easy asparagus recipe in 20 mins | rasamalaysia.com

A few readers emailed me about Chinese asparagus beef recipe, one of the more popular beef recipes you can order at Chinese restaurants in the United States. Asparagus is a great vegetable to cook, especially with the protein of your choice, be it chicken, beef, or shrimp. I love the idea of asparagus beef, in a savory sauce, with some red bell peppers, and hence this asparagus beef recipe that goes very well with steamed white or brown nice.

One of the common mistakes of Chinese stir-fry is the sauce—gloppy, gooey, and starchy brown sauce that makes the entire dish unappetizing. The best Chinese stir-fries should be light, with just the right amount of sauce coating the beef or chicken. The beef should be sliced against the grain so they are tender when cooked, and the Chinese techniques of “velveting” and marinating the protein with some cornstarch makes the meat even more juicy and tender. I discussed all the techniques of Chinese stir-frying and cooking in my cookbook Easy Chinese Recipes. If you are interested, you can get a copy at Amazon.

Asparagus beef is a Chinese recipe made with asparagus and beef in yummy brown sauce. Easy asparagus recipe in 20 mins | rasamalaysia.com

Anyway, another technique of making meat (beef or chicken) extra juicy and moist is to seal in the moisture content in the meat by flash frying the meat in really hot oil, or a quick stir-fry until they are half cooked. I always use the second method, which is outlined in the recipe section.

Here is my asparagus beef recipe. If you don’t eat beef, you can always make it with chicken or shrimp. Either way, it is a delicious dish that you and your family will enjoy. Bon appetit!

29 COMMENTS... read them below or add one

  1. Carol

    Black sauce? I’m familiar with lots of Asian ingredients, but never heard of black sauce. What is the base of this sauce?

  2. Kandice

    I made this for dinner tonight and it was delicious! I prepared it with chicken, added mushrooms, used a green pepper vs red, and had to substitute gin for the wine due to not having any. I will definitely be making this dish again soon! Thanks so much for sharing!

  3. Chris

    Rasa, what is black sauce? Is it black bean sauce or black vinegar sauce? My search on the internet says black bean but my local grocer did not have it. I put a bit of black vinegar in and we will see what happens tonight. Both are a bit sour if remember correctly.

  4. Rasa, what is black sauce please? Is it black bean sauce or black vinegar sauce? My search on the internet says black bean but my local grocer did not have it. I put a bit of black vinegar in and we will see what happens tonight. Both are a bit sour if remember correctly.

  5. Eva

    Hi Bee, I’m from singapore and am lovin your site. Btw, it’s so cute how you say “black sauce” and no one understands that it is our (Malaysian / Singaporean) slang for dark soy sauce.

  6. Daniel

    First, I love most of your recipes! However, this one is too salty for me. It requires 1 teaspoon of salt for marinating, and 1 teaspoon for the sauce! That’s a lot of sodium, on top of soy sauce and dark soy sauce! Your other recipes require only a sprinkle of salt to taste. Why this one is so different?

    • Hi Daniel, thanks for trying this recipe and sorry for mishap. This is definitely a typo and mistake, I never use this much of salt, in fact, I hardly use salt. I am really sorry and updated the recipe.

  7. Made this last night and it was wonderful. I am questioning that it called for 1 tsp of pepper which seems like a lot. Also there was no salt called for but the dish really need some. After reading old comments I noticed that, evidently, salt was removed but I did need to add some after cooking. Would probably add 1/2 tsp salt and reduce pepper to 1/2 tsp as well.

    • Thanks for bring the black pepper to my attention, it was definitely a typo. I never use that much black pepper to marinate my meat, so the recipe has been updated. For the salt, I did add “Salt, to taste” in the Sauce section.

  8. anna snyder

    Shaoxing wine? Am I the only one who has never heard of this? Please what can a small town girl use as a substitute

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