Beef Asparagus Stir-Fry
Chinese food is a big hit with my family so this stir fry is popular at our house especially when I put a little extra bite in it with the red pepper flakes To make sure the steak is tender cut it into thin strips across the grain
Chinese food is a big hit with my family so this stir fry is popular at our house especially when I put a little extra bite in it with the red pepper flakes To make sure the steak is tender cut it into thin strips across the grain
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic minced
- 2 tablespoons reduced-sodium soy sauce divided
- 2 tablespoons dry red wine or beef broth, divided
- 1/2 pound beef top sirloin steak cut into thin strips
- 4 teaspoons canola oil divided
- 1 small onion thinly sliced
- 1 pound fresh asparagus trimmed and cut into 1-inch pieces
- 2 celery ribs thinly sliced
- Carbohydrate 11.4496864643854 g
- Cholesterol 35.5314023166667 mg
- Fat 16.1980037731473 g
- Fiber 4.24435642155429 g
- Protein 19.7706408495483 g
- Saturated Fat 4.43734633693566 g
- Serving Size 1 1 (340g)
- Sodium 316.269299048577 mg
- Sugar 7.20533004283108 g
- Trans Fat 1.40819458671778 g
- Calories 271 calories
Step-by-step
- In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.
The Mechanics of Meat Tenderization
Many home cooks slice beef parallel to the muscle fibers, yielding tough, chewy strips. Slicing top sirloin strictly perpendicular to the grain shortens those tough protein strands. Marinating the beef in a slight acid from the red wine breaks down surface proteins during the thirty-minute rest. Cooking the meat in a hot skillet for precisely three to four minutes coagulates proteins quickly without driving out internal moisture.
Starch Gelatinization and Gloss
A glossy stir-fry sauce relies on exact starch activation. Cornstarch molecules remain insoluble in cold liquids but hydrate during the thirty-minute prep. When added to the boiling pan, these suspended granules absorb liquid and swell. Boiling the mixture for two full minutes bursts the swollen starch granules, releasing amylose molecules that thicken the liquid into a glossy coating.
Managing High-Heat Veggies
Asparagus contains tough lignins and high water content. Staggering vegetable additions prevents uneven cooking. Onions require a one-minute sweat, while celery and garlic need four to six minutes to achieve a crisp-tender texture. For dietary modifications, swap the soy sauce for tamari at a one-to-one ratio to remove gluten.
