Beef with Asparagus

Preparation info

  • Difficulty


  • Serves

    3 or 4

    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 pound flank steak, membrane peeled, or boneless sirloin, thinly sliced against the grain into pieces 2 inches long


  • 2 teaspoons cornstarch
  • tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons thin soy sauce
  • 3 tablespoons peanut oil
  • ½ pound fresh asparagus, sliced diagonally
  • Salt to taste
  • 3 tablespoons chicken broth



  1. Coat the beef thoroughly so that it will absorb the marinade, and let it stand in the marinade for 10 minutes.

  2. Heat 1½ tablespoons of the peanut oil in a wok over a high flame and stir-fry the beef just long enough to brown it lightly. Remove it from the wok and let it drain.

  3. In the remaining 1½ tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add the salt and chicken broth and let it boil until the asparagus is tender-crisp (about 1 minute).

  4. Add the beef and toss it with the asparagus to combine them.

  5. Serve the beef immediately.

  • Suggested Beverage: Pinot Noir, Burgundy, or Nebbiolo