ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sichuan Steak and Asparagus

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4
The secret ingredient to this recipe is patience. By letting the meat brown slowly with minimal stirring, you get a crisp texture and caramelized flavor on each piece.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 pound New York or flank steak, thinly sliced
  • 3 tablespoons cornstarch
  • 1 tablespoon plus 1 tsp. toasted sesame oil, divided
  • 2 tablespoons minced fresh ginger
  • 10 to 12 small dried hot (Thai) chiles
  • 1 pound asparagus, ends trimmed, halved
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 3/4 cup reduced-sodium beef broth
  • Cooked Asian egg noodles (from 6 oz. dried)

Nutrition Information

  • calories 527
  • caloriesfromfat 41 %
  • protein 34 g
  • fat 24 g
  • satfat 5 g
  • carbohydrate 44 g
  • fiber 4.5 g
  • sodium 426 mg
  • cholesterol 106 mg

How to Make It

  1. Heat a large wok or frying pan over high heat. Add vegetable oil, swirling pan to coat. Sprinkle steak with cornstarch, mixing to distribute evenly, then add to hot oil. Cook, stirring as little as needed for even browning, until meat is browned, 7 to 10 minutes. Transfer to a plate.

  2. Add 1 tbsp. sesame oil to wok, followed by ginger, chiles, and asparagus. Cook until fragrant, about 3 minutes. Stir in soy sauce, sugar, and broth. Cook until mixture comes to a simmer, about 4 minutes. Return steak to wok, stirring once just to combine, and let sauce thicken slightly.

  3. Put cooked noodles on a serving plate. Drizzle with 1 tsp. sesame oil; toss to coat. Spoon steak mixture over noodles.