Entree: China – Guangdong – 芦笋牛肉 ➤ Lusun Niurou (Beef with asparagus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) beef, thinly sliced against the grain (suggested example: flank steak; used for nutrition estimate)
- 1 lb (450 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) light soy sauce, divided
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) cornstarch, divided
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) vegetable oil, divided (for stir-frying)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 scallions, cut into 1-inch (2.5 cm) pieces, about 2 oz (55 g) total edible weight
- 1/4 cup (60 ml) low-sodium chicken stock or water
- salt, to taste
- black pepper, to taste
- 1 tsp (5 ml) toasted sesame oil, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prep: Pat beef dry and slice thinly (about 1/8–1/4 inch (3–6 mm)). In a medium bowl combine 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 ml) sesame oil and 1/2 tbsp (7.5 ml) cornstarch; add sliced beef and toss to coat. Marinate 15 minutes at room temperature or up to 30 minutes refrigerated. Mix sauce in a small bowl: remaining 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, 1/4 cup (60 ml) chicken stock, 1/2 tbsp (7.5 ml) cornstarch, and 1 tsp (4 g) sugar; stir until cornstarch dissolves.
2. Heat equipment: Use a 12-inch (30 cm) wok or large heavy skillet. Preheat over high heat until a few drops of water sizzle and evaporate on contact (about 1–2 minutes).
3. Cook asparagus: Add 1 tbsp (15 ml) vegetable oil to the hot wok, swirl to coat. Add asparagus and stir-fry over high heat 2–3 minutes until bright green and tender-crisp (should give slightly when pierced with a fork). Transfer asparagus to a plate and keep warm.
4. Stir-fry beef: Return wok to high heat. Add remaining 1 tbsp (15 ml) vegetable oil and heat until shimmering. Shake off excess marinade from beef and add in a single layer (work in batches if needed to avoid crowding). Stir-fry 1–2 minutes per batch until edges brown and slices are just cooked through (beef will lose its raw red color and develop some browning). Transfer beef to the plate with asparagus.
5. Aromatics and sauce: Reduce heat to medium-high. Add a small splash of oil if the wok is dry, then add minced ginger and garlic; stir 15–20 seconds until fragrant (do not burn). Pour in the prepared sauce, bring to a vigorous simmer and cook 30–60 seconds until sauce begins to thicken and become glossy.
6. Combine and finish: Return beef and asparagus to the wok and toss continuously 30–60 seconds to coat evenly in the sauce; taste and adjust seasoning with salt, to taste and black pepper, to taste. Add scallions and stir 10–15 seconds until scallions are wilted but still bright.
7. Serve: Turn off heat, drizzle 1 tsp (5 ml) toasted sesame oil over the dish, toss once, and transfer to a warmed serving plate. Serve immediately with steamed rice.

1. Prep: Pat beef dry and slice thinly (about 1/8–1/4 inch / 3–6 mm). In a medium bowl combine 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 ml) sesame oil and 1/2 tbsp (7.5 ml) cornstarch; add sliced beef and toss to coat. Marinate 15 minutes at room temperature or up to 30 minutes refrigerated. Mix sauce in a small bowl: remaining 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, 1/4 cup (60 ml) chicken stock, 1/2 tbsp (7.5 ml) cornstarch, and 1 tsp (4 g) sugar; stir until cornstarch dissolves.
2. Heat equipment: Use a 12-inch (30 cm) wok or large heavy skillet. Preheat over high heat until a few drops of water sizzle and evaporate on contact (about 1–2 minutes).
3. Cook asparagus: Add 1 tbsp (15 ml) vegetable oil to the hot wok, swirl to coat. Add asparagus and stir-fry over high heat 2–3 minutes until bright green and tender-crisp (should give slightly when pierced with a fork). Transfer asparagus to a plate and keep warm.
4. Stir-fry beef: Return wok to high heat. Add remaining 1 tbsp (15 ml) vegetable oil and heat until shimmering. Shake off excess marinade from beef and add in a single layer (work in batches if needed to avoid crowding). Stir-fry 1–2 minutes per batch until edges brown and slices are just cooked through (beef will lose its raw red color and develop some browning). Transfer beef to the plate with asparagus.
5. Aromatics and sauce: Reduce heat to medium-high. Add a small splash of oil if the wok is dry, then add minced ginger and garlic; stir 15–20 seconds until fragrant (do not burn). Pour in the prepared sauce, bring to a vigorous simmer and cook 30–60 seconds until sauce begins to thicken and become glossy.
6. Combine and finish: Return beef and asparagus to the wok and toss continuously 30–60 seconds to coat evenly in the sauce; taste and adjust seasoning with salt, to taste and black pepper, to taste. Add scallions and stir 10–15 seconds until scallions are wilted but still bright.
7. Serve: Turn off heat, drizzle 1 tsp (5 ml) toasted sesame oil over the dish, toss once, and transfer to a warmed serving plate. Serve immediately with steamed rice.