Beef With Asparagus And Shiitake Mushrooms
20m prep 10m cook 30m ready
A quick stir-fry of flank steak, asparagus, and shiitake mushrooms in a savory ginger-garlic sauce. Perfect for spring when asparagus is at its peak.
Ingredients
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp fresh ginger minced
- 1 tsp Shaoxing wine or dry Marsala wine
- 1 large cloves garlic crushed
- 1/2 lb flank steak
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1/2 lb fresh asparagus trimmed and cut into 1½-inch segments
- 6 medium dried shiitake mushrooms soaked in warm water to reconstitute, stems removed, caps sliced in half
- 1/4 tsp sesame oil
- 1/4 tsp white pepper powder
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93.7 mg
- Iron: 2.99 mg
- Magnesium: 39.7 mg
- Phosphorus: 217 mg
- Potassium: 540 mg
- Zinc: 3.31 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp Shaoxing wine or dry Marsala wine
- 1/2 lb flank steak
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1/4 tsp sesame oil
- 1/4 tsp white pepper powder
Prepare
- Mince 1 tsp fresh ginger
- Crush 1 large cloves garlic
- 1/2 lb fresh asparagus, trimmed and cut into 1½-inch segments
- 6 medium dried shiitake mushrooms, soaked in warm water to reconstitute, stems removed, caps sliced in half
Let's Cook
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Step 1.
In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon water, 1 teaspoon minced fresh ginger, 1 teaspoon Shaoxing wine or dry Marsala wine, and 1 to 2 crushed large garlic cloves. Stir to mix and set aside.
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Step 2.
Trim any large pieces of membrane from ½ pound flank steak. Cut the flank lengthwise (with the grain) into 2 or 3 sections about 3 inches wide. Then cut each section crosswise (against the grain) into ⅛-inch-thick slices. Place the beef in a medium bowl, add 1 tablespoon soy sauce, and mix well. Add 1 teaspoon cornstarch and mix again until evenly coated.
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Step 3.
Preheat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until shimmering. Gently add the beef, spreading it into a single layer in the wok. Sear for about 15 seconds, then stir-fry for 1 to 2 minutes, breaking up any clumps. Remove the wok from heat, transfer the beef to a medium bowl, and set aside. Rinse the wok and dry it with a towel.
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Step 4.
Return the wok to high heat. Add the remaining 1 tablespoon vegetable oil and heat until shimmering. Add ½ pound trimmed asparagus (cut into 1½-inch segments) and 6 to 8 reconstituted dried shiitake mushroom caps (halved). Stir-fry for 1 to 2 minutes, until the asparagus turns dark green.
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Step 5.
Add the cooked beef back to the wok and stir to combine. Pour in the reserved sauce and stir-fry for 1 to 2 minutes, until the sauce coats all ingredients. Add ¼ teaspoon sesame oil and ¼ teaspoon white pepper powder, give one final stir, and serve immediately with steamed rice.
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