How to Make Vietnamese Stir-fried Asparagus with Beef
When making stir-fried asparagus with beef, it's important to monitor the cooking time to keep the beef tender while preventing the asparagus from becoming tough or bland. There are also some small tips to keep the asparagus crisp and its vibrant green color intact.
Ingredients
- 500g asparagus
- 200g beef
- 10-12 garlic cloves
- A knob of ginger
- Coarse salt
- Seasoning: oyster sauce, MSG, salt, pepper, seasoning powder, sugar, fish sauce.
Ingredient Notes
For the best results, choose fresh asparagus with no bruises or damage, especially at the tips. If the stalks snap easily, the asparagus is tender and ready to use.
Instructions
Prepare the beef
Slice the beef thinly and marinate with 1 teaspoon of oyster sauce, 1/2 teaspoon of sugar, 1-2 teaspoons of cooking oil, 1/2 teaspoon of salt, 1/2 teaspoon of MSG, and 1/2 teaspoon of seasoning powder. Mix well and let the beef absorb the seasoning for about 15 minutes.
For stir-frying, it's best to use the flank steak, which is tender and flavorful, without being too dry.
Prepare the asparagus
First, turn the asparagus upside down and rinse under running water to wash away any dirt at the tips. Then, cut off about 3cm from the base, as this part is tough and fibrous. Next, use a knife to peel 2-3cm of the stalk near the base. Finally, cut the asparagus into 3-4cm or 5-6cm pieces, depending on your preference.
Rinse again and soak the asparagus in salted water for about 5 minutes. Then drain and rinse under cold water before setting aside to dry.
Prepare garlic and ginger
Peel the garlic and trim any damaged or wilted parts of the ginger. Wash both thoroughly. Crush and coarsely chop the garlic and ginger. Avoid chopping too finely, as garlic can burn easily when stir-fried over high heat.
Add a little garlic and ginger to marinate with the beef.
Blanch the asparagus
Boil a pot of water, and once it reaches a rolling boil, blanch the asparagus briefly. Blanching helps reduce stir-fry time and prevents the asparagus from drying out or becoming tough. It also preserves the bright green color and nutrients.
Note, blanch the asparagus for only about 15 seconds, then immediately transfer it to an ice water bath to maintain its crispness and color. Once cool, drain well.
For an extra layer of flavor, lightly season the asparagus with a pinch of salt. While asparagus is highly nutritious, it can sometimes have a bland taste, so adding salt enhances its flavor.
Stir-fry the beef
Heat about 1 tablespoon of oil in a pan, then add some chopped ginger and garlic to sauté until fragrant. Add the beef and stir-fry over high heat.
To keep the beef tender, cook until it's just browned—when it turns a light pink, it's ready. Remove from the pan and set aside.
Later, the beef will be added back near the end of cooking, which helps maintain its tenderness and prevents it from drying out. This method also enhances the flavor and richness of the beef.
Stir-fry the asparagus
Add 1 tablespoon of oil to the pan, and once heated, sauté the remaining chopped garlic. Then, add the asparagus. Stir-fry over high heat, as you did with the beef, to keep the asparagus crisp and green.
Once the asparagus is coated in oil, add the beef back to the pan and toss everything together. Season with 1 teaspoon of oyster sauce and 1/2-1 teaspoon of fish sauce, adjusting to taste.
Video
Stir-fried asparagus with beef is a nutritious dish. Asparagus is rich in fiber, vitamins A, B, C, K, and calcium, especially inulin, while beef is packed with protein, zinc, and iron. This is why home cooks should include dishes featuring asparagus and beef in their family's daily meals.
Besides being used in cooking, asparagus can also be used to make drinks. For example, the base of the asparagus can be simmered with some rock sugar and water for a detoxifying drink that's beneficial for the liver and body cleansing. Alternatively, dry the asparagus and steep it in hot water like green tea for a refreshing, stress-relieving beverage that stabilizes blood pressure and promotes diuresis.
