Peppered Beef and Asparagus
Peppered beef and asparagus is a quick and easy stir fry that is healthy and flavorful. Stir fry the asparagus and beef, then add a delicious sauce with garlic and ground pepper. Serve over noodles or rice for a hearty and delicious meal. I buy already sliced beef for stir fry to make this recipe even easier. If you slice your own beef try freezing it before slicing so you can get nice thin slices of beef. I like to keep this dish as simple as possible, but you could add in other vegetables such as red peppers, bok choy, green onions, carrots, etc. if you like a variety of veggies in your stir fry. Preparing the meat and vegetables ahead is also a great time saver.
What do I need to make Peppered Beef and Asparagus:
For the stir fry sauce:
- 1/2 cup water
- 2 tbsp low sodium soy sauce
- 2 tbsp hoisen sauce
- 1 tbsp cornstarch
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper or crushed red pepper flakes
- 1/2 tsp sesame oil
- 2 cloves garlic, crushed
Stir Fry Ingredients:
- 1/2 lb fresh asparagus spears, bias sliced into 1″ pieces
- 1 tbsp avocado oil
- 3/4 lb lean boneless beef, cut into thin bite-sized strips
- Non-stick spray
- 2 cups noodles or rice (I used pad Thai rice noodles)
How to make Peppered Beef and Asparagus:
- Cut up beef into thin bite-sized strips.
- Trim the tough ends off the asparagus and cut on the bias into 1″ pieces.
- In a small bowl stir the water, soy sauce, hoisen sauce, cornstarch, black and red pepper and garlic together so everything is combined. Set aside.
- Spray cold wok or large skillet and heat over high heat. Add asparagus and stir fry for 3-5 minutes or until asparagus is crisp tender.
- Remove asparagus to a plate and add oil to the wok. Stir fry the beef for 2-3 minutes.
- Push beef to the sides of the wok so you have a well in the middle. Stir the cornstarch mixture and then pour into the center of the wok. Cook the sauce until it is thickened.
- Add asparagus back into the wok, stir everything together and heat through.
- Serve over cooked noodles or rice.
Notes:
- Add in any desired vegetables when you cook the asparagus. Snow peas, green onions, carrots cut on bias, bok choy, and red pepper sliced thin would be great additions.
- Chicken strips could be substituted for the beef.
- You can substitute red pepper flakes for the cayenne pepper or if you don’t want the heat leave out the cayenne pepper.
- Serve over pad thai noodles, cellophane noodles, or your favorite kind of rice.
- Store the stir-fry in a covered container in the refrigerator for 2-3 days.
- Reheat in the microwave or skillet until just warmed.
Other easy recipes to try:
- Honey Mustard Salmon
- Shrimp With Snow Peas
- Italian Chicken and Rice
- Easy Wonton Soup
- Veggie Angel Hair Pasta
Peppered Beef and Asparagus
Peppered Beef and Asparagus is a healthy and easy stir fry meal that is spicy and flavorful. Great served over noodles or rice.
Equipment
- 1 wok or large skillet
Ingredients
For the stir fry sauce:
- 1/2 cup water
- 2 tbsp low sodium soy sauce
- 2 tbsp hoisen sauce
- 1 tbsp cornstarch
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper or crushed red pepper flakes
- 1/2 tsp sesame oil
- 2 cloves garlic, crushed
Stir fry ingredients:
- 1/2 lb fresh asparagus spears, bias sliced into 1" pieces
- Non stick spray
- 1 tbsp avocado oil
- 3/4 lb lean boneless beef, cut into thin bite-sized strips
- 2 cups noodles or rice (I used pad Thai rice noodles)
Instructions
- Cut up beef into thin bite-sized strips.
- Trim the tough ends off the asparagus and cut on the bias into 1" pieces.
- In a small bowl stir the water, soy sauce, hoisen sauce, cornstarch, black and red pepper and garlic together so everything is combined. Set aside.
- Spray cold wok or large skillet and heat over high heat. Add asparagus and stir fry for 3-5 minutes or until asparagus is crisp tender.
- Remove asparagus to a plate and add oil to the wok. Stir fry the beef for 2-3 minutes.
- Push beef to the sides of the wok so you have a well in the middle. Stir the cornstarch mixture and then pour into the center of the wok. Cook the sauce until it is thickened.
- Add asparagus back into the wok, stir everything together and heat through.
- Serve over cooked noodles or rice.
- Notes: *Add in any desired vegetables when you cook the asparagus. Snow peas, green onions, carrots cut on bias, bok choy, and red pepper sliced thin would be great additions. *Chicken strips could be substituted for the beef. *You can substitute red pepper flakes for the cayenne pepper or if you don't want the heat leave out the cayenne pepper. *Serve over pad thai noodles, cellophane noodles, or your favorite kind of rice. *Store the stir-fry in a covered container in the refrigerator for 2-3 days. *Reheat in the microwave or skillet until just warmed.Calories based on stir fry with 2 cups pad Thai noodles.