This post may contain affiliate links. Please read my privacy policy.
Beef asparagus is a tasty Chinese dish that combines tender beef with fresh asparagus, all coated in a rich brown sauce. Ready in just 30 minutes, it’s a perfect go-to for quick weeknight dinners. The sauce brings out the savory flavors of the beef and asparagus, making each bite absolutely satisfying!
Beef Asparagus Stir Fry
A few readers have asked about this Chinese beef asparagus recipe, a popular dish at Chinese restaurants across the United States. Asparagus is a fantastic vegetable to cook, especially when paired with your choice of protein, whether it’s chicken, beef, or shrimp.
In this beef asparagus stir fry recipe, tender beef is combined with fresh asparagus and red bell peppers in a savory sauce that’s perfect over steamed white or brown rice. The best part? You can whip it up in just 30 minutes with 5 simple steps!
If you don’t eat beef, you can always make it with chicken or Stir-fry Asparagus with Shrimp. Either way, it’s a delicious dish that you and your family will enjoy.
For more Chinese beef stir fry recipes, check out my Sesame Beef and Ginger and Scallion Beef recipes!
Why You’ll Love This Recipe
- Quick and easy. This beef asparagus recipe takes just 30 minutes to whip up with only five simple steps. Perfect for those busy nights when you want something tasty without spending hours in the kitchen!
- Tender and juicy beef. The technique of flash frying the beef seals in the moisture, resulting in juicy, tender pieces that are incredibly satisfying to eat.
- Light and satisfying. Unlike some heavy stir fries, this beef asparagus stir fry has a light sauce that doesn’t drown the ingredients. It’s a delicious option that doesn’t leave you feeling stuffed.
- Better than takeout. Why order takeout when you can whip up this delicious beef asparagus dish at home? It’s fresher, healthier, and often cheaper than restaurant prices.
Beef Asparagus Recipe Ingredients
- Beef – Go for tender cuts like sirloin or tenderloin, and make sure to slice them against the grain for a super satisfying texture.
- Asparagus – The main ingredient of this dish; they’re packed with nutrients and pairs perfectly with beef.
- Red bell pepper – Bring a nice crunch and vibrant color, making the dish look and taste even better.
- Garlic – Adds a wonderful aroma and depth of flavor that really kicks up the whole stir fry.
- Sugar – Balances out the savory flavors and caramelizes during cooking.
- Ground black pepper – Complements the beef and veggies.
- Cornstarch – Helps thicken the sauce, giving it a silky texture that clings perfectly to everything.
- Soy sauce – Adds that savory umami goodness and a bit of saltiness.
- Oyster sauce – A must for that rich, slightly sweet flavor!
- Dark soy sauce – Adds a deeper color to the sauce.
- Shaoxing wine – Adds the iconic aroma to the stir fry, giving the dish a classic Chinese flavor.
See the recipe card for full information on ingredients.
How To Make Beef Asparagus
Step 1: Marinate the beef with all the Marinade ingredients for 15 minutes.
Step 2: Combine all the ingredients for the Sauce, stirring well, and set aside.
Step 3: Heat a wok and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir quickly until the surface turns opaque and is slightly charred. Transfer to a plate and set aside.
Step 4: Clean the wok and add the remaining 1 tablespoon of oil. When the oil is hot, add the garlic and stir fry until fragrant. Add the asparagus and stir a few times before returning the beef to the wok.
Step 5: Add the sauce and stir to combine well. Stir in the bell pepper and dish out to serve.
Tips For Tender Beef Stir Fry
- One common mistake in Chinese stir fries is that the sauce can often be gloppy, gooey, and overly starchy, making the dish unappetizing. A good stir fry should have a light sauce that coats the ingredients just right.
- To ensure the beef is tender, slice it against the grain.
- Traditional Chinese techniques like “velveting” and marinating the meat with cornstarch keep the beef juicy and tender while enhancing the flavor.
- Another effective method for making meat—whether beef or chicken—extra juicy and moist is to flash fry it in really hot oil or do a quick stir-fry until it’s half cooked. I always use this method, just like in this beef asparagus recipe.
Frequently Asked Questions
The asparagus should be bright green and tender-crisp. Avoid overcooking, as it can become mushy.
Yes, you can mix the sauce ingredients ahead of time and store them in the fridge until you’re ready to cook. Just give it a stir before adding it to the stir fry.
If it’s too thick, add a splash of water to loosen it. If it’s too thin, you can simmer it longer to reduce it or mix in a bit more cornstarch.
Yes! You can add a splash of chili oil or toss in some sliced fresh chilies for heat.
This beef asparagus recipe is only 249 calories per serving.
What To Serve With Beef Asparagus
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Beef Asparagus
Ingredients
- 8 oz (230g) beef, cut into thin strips
- 2 tablespoons oil
- 1 clove garlic, minced
- 6 oz (175g) asparagus, cut into long strips
- 1 small red bell pepper, cut into long strips
Marinade:
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 3 dashes ground black pepper
- 1 teaspoon fish sauce , or oyster sauce
- 2 tablespoons water
- 1 tablespoon soy sauce
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce , for coloring purpose
- 1 teaspoon sugar
- 2 teaspoons shaoxing wine
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 pinch salt
Instructions
- Marinate the beef with all the Marinade ingredients for 15 minutes.
- Combine all the ingredients for the Sauce, stirring well, and set aside.
- Heat a wok and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir quickly until the surface turns opaque and is slightly charred. Transfer to a plate and set aside.
- Clean the wok and add the remaining 1 tablespoon of oil. When the oil is hot, add the garlic and stir-fry until fragrant. Add the asparagus and stir a few times before returning the beef to the wok.
- Add the sauce and stir to combine well. Stir in the bell pepper and dish out to serve.
Notes
- One common mistake in Chinese stir fries is that the sauce can often be gloppy, gooey, and overly starchy, making the dish unappetizing. A good stir fry should have a light sauce that coats the ingredients just right.
- To ensure the beef is tender, slice it against the grain.
- Traditional Chinese techniques like “velveting” and marinating the meat with cornstarch keep the beef juicy and tender while enhancing the flavor.
- Another effective method for making meat—whether beef or chicken—extra juicy and moist is to flash fry it in really hot oil or do a quick stir-fry until it’s half cooked. I always use this method, just like in this beef asparagus recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had a pork chop I needed to use, this recipe fit the bill… This is really really good♥️
That’s awesome thanks!
Your recipes sound so good, but I am somewhat allergic to soy sauce. It causes me to get migraines, as does MSG. Is there any thing I can use instead of soy sauce?
As far as I know Kikkoman Tamari soy sauce has no msg, I use this instead of plain soy sauce
Your recipes sound so good, but I am somewhat allergic to soy sauce. It causes me to get migraines, as does MSG. Is there any thing I can use instead of soy sauce?
Nice recipe. Made it the 1st time for 7 (plus me) people who are not familiar with pretty much
any Asian cuisine (4x recipe). They liked it (no leftovers). 2nd time I made it for myself (1/2 recipe) and added 1 tablespoon
slivered pickled ginger and 1 tbl rice wine vinegar (it was a bit too sweet for me and lacked a
bit of tang). My (homemade) pickled ginger is made with a few star anise and a few dried peppers
thrown in (not by accident….). Sigh. Once again there were no leftovers…. :-) I might have also accidentally dropped
in a tsp of toasted sesame oil and a shake or two of toasted sesame seeds. Served it both
times over steamed Thai Hom Mali jasmine rice (methinks this is the best rice for this recipe).
This is a really, really good recipe for people who are new to Asian food (some curries that I happen to like are pretty lethal
at a potluck if the guests are not into fully spiced East Asian food). Used el cheapo delux bottom round. (perfect…
freeze it 15 minutes and it slices cross-grain perfectly- virtually no fat) Thanks!
Shaoxing wine? Am I the only one who has never heard of this? Please what can a small town girl use as a substitute
It’s Chinese rice wine, you can skip it.
Dry sherry
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.
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.
What kind of beef did you use for this?
Flap meat.
This looks so good! I need to learn to cook ASAP so I can make something as delicious as this.
This looks so good! I need to learn how to cook ASAP so I can make something so nice.