Steak and Asparagus Stir-Fry Steak and Asparagus Stir-Fry

Food styling by Lucie Richard | Prop styling by Laura Branson Image by: James Tse

Coating thinly sliced steak with egg yolk and cornstarch is a classic technique, called velveting, that helps protect the beef from the heat of your wok, keeping it tender. Serve over quick-cooking brown rice to soak up the sauce.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings



In small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.

In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper. In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Remove to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.

In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 4 minutes.

Add asparagus, red pepper and 2 tbsp water; stir-fry until asparagus is tender-crisp, about 6 minutes. Return beef and any accumulated juices to pan. Stir in oyster sauce mixture; cook, stirring, until slightly thickened, about 1 minute.

Tip from The Test Kitchen: Stir-frying the steak in two batches is key; if you cook it all at once, the moisture from the meat will cause it to steam rather than fry, which can give it a rubbery texture.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 476 mg
  • Sugars 3 g
  • Protein 28 g
  • Calories 284.0
  • Total fat 14 g
  • Potassium 664 mg
  • Cholesterol 101 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 22.0
  • Folate 20.0
  • Calcium 4.0
  • Vitamin A 17.0
  • Vitamin C 93.0
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Lunch & Dinner

Steak and Asparagus Stir-Fry