Sichuan Steak and Asparagus Recipe

The secret ingredient to this recipe is patience. By letting the meat brown slowly with minimal stirring, you get a crisp texture and caramelized flavor on each piece.

This recipe, and others like it, can be found in the article “23 Recipes That Make the Most of Asparagus Season.”

3 tablespoons vegetable oil

1 pound New York or flank steak, thinly sliced

3 tablespoons cornstarch

1 tablespoon plus 1 tsp. toasted sesame oil, divided

2 tablespoons minced fresh ginger

10 to 12 small dried hot (Thai) chiles

1 pound asparagus, ends trimmed, halved

2 tablespoons reduced-sodium soy sauce

1 teaspoon sugar

3/4 cup reduced-sodium beef broth

Cooked Asian egg noodles (from 6 oz. dried)

Step 1

Heat a large wok or frying pan over high heat. Add vegetable oil, swirling pan to coat. Sprinkle steak with cornstarch, mixing to distribute evenly, then add to hot oil. Cook, stirring as little as needed for even browning, until meat is browned, 7 to 10 minutes. Transfer to a plate.

Step 2

Add 1 tbsp. sesame oil to wok, followed by ginger, chiles, and asparagus. Cook until fragrant, about 3 minutes. Stir in soy sauce, sugar, and broth. Cook until mixture comes to a simmer, about 4 minutes. Return steak to wok, stirring once just to combine, and let sauce thicken slightly.

Step 3

Put cooked noodles on a serving plate. Drizzle with 1 tsp. sesame oil; toss to coat. Spoon steak mixture over noodles.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories527

% Daily Value *
Total Fat 24g31%

Saturated Fat 5g25%
Cholesterol 106mg36%
Sodium 426mg19%
Total Carbohydrate 44g16%

Dietary Fiber 4.5g17%
Protein 34g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Sichuan Steak and Asparagus