Stir Fried Beef and Asparagus with Ginger

Lean Top Round Steak With a Sherry Soy and Garlic Marinade

© Renee Shelton

Sep 4, 2008

Stir frying involves cooking over high heat for short amounts of time therefore the pieces being cooked must be cut in smaller pieces. The meat used here is top round steak. Top round steak is an economical cut of beef. While it does have less marbling than other cuts of steak, it works to the advantage for someone wanting less fatty cuts of beef for cooking. By partially freezing, the beef becomes firmer which makes slicing it into thin strips easy. Be sure to cut across the grain for the most tender results.

Stir Fried Beef and Asparagus with Ginger

Ingredients:

• 1 lb. top round steak, lean cut
• 4 T dry sherry
• 1 T low-sodium soy sauce
• 1 tsp fresh gingerroot, peeled and grated
• 3 cloves garlic, pressed with a garlic press
• About a pound of fresh asparagus
• 2 tsp canola oil, divided
• 1 carrot, peeled and cut in julienne strips
• 1 stalk celery, cut in julienne strips
• 1/2 medium onion, sliced in thin strips
• 1 1/2 t cornstarch
• Plain cooked rice for serving with

Procedure:

1. Take the round steak and trim excess fat if visible on the meat. Place in the freezer to firm up the meat, but not quite freeze solid. This helps to thinly slice. When firm, remove from freezer and slice the beef across the grain in about 1/4 inch strips. Place in a large glass baking dish and reserve.
2. In a small mixing bowl, stir together sherry, soy sauce, grated fresh ginger and garlic. Whisk together and pour over the reserved sliced beef. Toss to coat beef strips and marinate in the refrigerator for about 3 hours. Stir occasionally to allow all pieces in the marinade.
3. When ready for cooking, trim asparagus by snapping off the tough bottoms and cutting the pieces in about 1 inch pieces. Mix with the carrot, celery and onion. Set aside.
4. Drain the beef from the marinade, reserving it for the sauce. Set aside the beef.
5. Spray a large non-stick skillet or wok and place over high heat. Add 1 tsp canola oil and heat up the pan until hot. Add in the vegetables and stir-fry about 3 minutes. Remove the vegetables from the skillet onto a large bowl and reserve.
6. In the same skillet, add in the remaining 1 tsp canola oil and heat the pan until hot again. Add in the steak and stir-fry about 2 minutes, until beef is done. While cooking, stir the cornstarch into the reserved marinade. Add this into the pan with the beef and cook 1 minute, bringing to a boil. Add in the vegetables and cook for another 2 minutes until the sauce comes to a complete boil and is thickened.
7. Transfer to a serving platter and serve with cooked white rice.

Asparagus

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