Happy Friday! I wanted to share this steak and asparagus stir-fry recipe that I mentioned in my weekly meal plan post. The recipe is from Cooking Light. Instead of coming up with new recipes, I will most frequently review recipes on Brown is the New Pink. I always learn something from the first time that I make a new recipe, so I hope information about my experience with the recipe will help you!
The first step in the recipe involves mixing ingredients for the sauce. I made a few changes with this step based on what I had in the house. I used chicken broth instead of stock, and I left out the ginger because it’s too expensive for me. The sauce still turned out great.
Next, the recipe calls for browning boneless sirloin steak that has been cut into 1/4″ strips. Unfortunately, sirloin steak was not on sale at my grocery store, but I found some less expensive choice beef that was already cut into strips for stir-frying. Convenience for the win! After the beef is browned, which only takes about 1-2 minutes, the next step is stir-frying the veggies.
The red bell pepper and asparagus go in first followed by the green onions. The sauce is added next. Finally, the beef goes back in at the end.
If you’re like me and want to make sure you’re cooking everything for the right amount of time, I suggest setting a timer for 10 minutes and watching your time throughout the whole process. For example, if I put the asparagus and bell pepper in the skillet at 10 minutes, I know to add the green onions at 8 minutes and the sauce at 7.5 minutes.
It’s as easy as that.
Derek and I both LOVED this recipe. It will become a regular on our rotation. Derek even said it is one of the best things I’ve ever cooked. The recipe is easy and super fast. I chopped the vegetables in advance, so the whole recipe took me 15 minutes with about 10 minutes of actual cooking time. I served the stir-fry over jasmine rice that I microwaved while I was cooking. It all came together fast, and it was incredibly flavorful.