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
Ingredients
Method
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
%RDI
- Iron 22.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 93.0
