Steak and Asparagus Stir-Fry

Photo: Colin Clark; Styling: Missie Neville Crawford



Serves 4 (serving size: 1 cup)

Spring's favorite vegetable shines in this quick stir-fry. Serve with precooked jasmine rice, available in pouches on the rice aisle.


  • 1/4 cup unsalted chicken stock (such as Swanson)
  • 1 1/2 tablespoons oyster sauce
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon cornstarch
  • 5 teaspoons canola oil, divided
  • 12 ounces boneless sirloin steak, cut into 1/4-inch strips
  • 12 ounces medium asparagus, trimmed and cut into 2-inch pieces
  • 1 medium red bell pepper, cut into strips
  • 1/2 teaspoon crushed red pepper
  • 3 green onions, chopped

Nutrition Information

  • calories 228
  • fat 12.2 g
  • satfat 3 g
  • monofat 6.2 g
  • polyfat 2 g
  • protein 21 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 55 mg
  • iron 4 mg
  • sodium 444 mg
  • calcium 59 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.

  2. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef; stir-fry until browned but not cooked through (about 1 1/2 minutes). Place beef on a plate; discard liquid in pan.

  3. Return pan to high heat. Add remaining 2 teaspoons oil; swirl to coat. Add asparagus and bell pepper; stir-fry 2 minutes. Add crushed red pepper and green onions; stir-fry 30 seconds. Reduce heat to medium-high. Add stock mixture; cook 3 minutes or until sauce is slightly thickened. Return beef and any juices to pan, and cook for 1 minute.

Cook's Notes

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