This Steak and Asparagus Stir-Fry is a quick and healthy recipe, which is made with tender skirt steak and crisp asparagus. It’s the perfect 30-minute meal, a vibrant and easy weeknight dinner.
Steak and Asparagus Stir-Fry Ingredients
A simple, fresh combination for a super-fast and flavorful meal.
- 9 ounces skirt steak or New York strip steak
- 2 tablespoons safflower or vegetable oil, divided
- 1 ½ bunches asparagus (about 1 ½ pounds), trimmed and sliced on the bias
- A 1 1/2-inch piece of fresh ginger, minced (about 3 tablespoons)
- 1 ½ red Thai chiles or ½ jalapeño, minced
- 1 ½ bunches scallions, thinly sliced, white and green parts separated
- Coarse salt
- Cooked rice, for serving
- Lime wedges and dry-roasted peanuts, for serving
How To Make Steak and Asparagus Stir-Fry
A step-by-step guide to this easy, one-pan weeknight meal.
- Prep the Steak: The key to tender skirt steak is a special slicing technique. First, cut the steak with the grain into manageable 4-inch-long pieces. Then, turn each piece and slice it thinly (about ¼-inch thick) against the grain. For New York strip, simply slice thinly against the grain.
- Sear the Steak: Heat a large wok or skillet over high heat. Add 1 tablespoon of the oil, swirl to coat, and add the steak in a single layer. Season with salt and sear, stirring occasionally, for about 3 minutes until golden brown. Transfer the cooked steak to a plate.
- Stir-Fry the Aromatics and Asparagus: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced ginger, chiles, and the white parts of the scallions. Cook, stirring constantly, for about 30 seconds until fragrant. Add the sliced asparagus and stir-fry for about 2 minutes, until it is crisp-tender.
- Combine and Serve: Return the steak to the wok, along with the green parts of the scallions. Toss everything together to combine and heat through. Remove from the heat and season with more salt if needed. Serve immediately over hot cooked rice, with lime wedges for squeezing and a sprinkle of peanuts.
Recipe Tips
For the most tender steak and perfectly crisp vegetables.
- How to get tender stir-fry beef? The slicing method is absolutely crucial for cuts like skirt steak. Cutting a long steak into shorter sections first, then slicing those sections thinly against the grain, makes a huge difference in the final tenderness. Searing it quickly in a very hot wok also prevents it from becoming tough and chewy.
- What does slicing “on the bias” mean? Slicing on the bias, or on a diagonal, is a simple technique that creates more surface area. For vegetables like asparagus, this allows them to cook faster and absorb more of the flavors from the stir-fry.
- Can I make this ahead of time? A stir-fry is always at its best when served immediately. However, you can save a lot of time by doing all the prep work—slicing the steak, ginger, chiles, scallions, and asparagus—ahead of time. Store everything in separate airtight containers in the refrigerator, and the final cook will take less than 10 minutes.
- How can I control the spice level? The heat comes from the fresh chiles. For a milder stir-fry, be sure to remove the seeds and the white ribs from inside the chili or jalapeño before you mince it. For more heat, leave them in.
What To Serve With Steak and Asparagus Stir-Fry
This quick stir-fry is a complete meal with rice.
This simple, all-in-one skillet meal is perfect for a busy weeknight. It’s fantastic served over:
- Fluffy white or brown jasmine rice
- Cooked soba or udon noodles
- Quinoa for a healthier, high-protein option
How To Store Steak and Asparagus Stir-Fry
Keeping your leftovers fresh and delicious.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently reheat the stir-fry in a skillet over medium-low heat with a splash of water, or in the microwave. Be careful not to overcook the steak, as it can become tough.
Steak and Asparagus Stir-Fry Nutrition Facts
An estimated guide per serving (without rice).
- Calories: 450 kcal
- Carbohydrates: 15 g
- Protein: 30 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you look closely at a cut of meat like skirt steak, you’ll see visible lines of muscle fibers running in one direction—this is the “grain.” To slice “against the grain,” you simply need to cut your slices perpendicular (at a 90-degree angle) across those lines. This makes the meat much more tender.
Yes. This method would also work well with other quick-cooking vegetables like broccolini, snap peas, or sliced bell peppers. Adjust the cooking time as needed to keep them crisp-tender.
Flank steak is an excellent substitute for skirt steak and should be sliced in the same way. Sirloin, cut into thin strips, would also be a great, tender option.
Try More Recipes:
- Beef Stroganoff Stir-Fry Recipe
- Steak-and-Avocado Sandwich Recipe
- Beef and Broccoli with Black-Bean Garlic Sauce Recipe
Steak and Asparagus Stir-Fry Recipe
Description
A quick, healthy, and incredibly flavorful stir-fry featuring tender slices of skirt steak and crisp-tender asparagus with a spicy kick of ginger and chili.
Ingredients
Instructions
- Heat a large wok or skillet over high heat. Add 1 tbsp of oil.
- Season the sliced steak with salt and sear, stirring, for about 3 minutes until golden brown. Remove the steak to a plate.
- Add the remaining 1 tbsp of oil to the wok. Add the ginger, chiles, and the white parts of the scallions and stir-fry for 30 seconds until fragrant.
- Add the asparagus and stir-fry for about 2 minutes until crisp-tender.
- Return the steak to the wok along with the green parts of the scallions. Toss to combine and heat through.
- Season with more salt if needed.
- Serve immediately over rice with lime wedges and a sprinkle of peanuts.
Notes
- The specific slicing technique for skirt steak (with the grain, then against) is crucial for tenderness.
- A very hot wok or skillet is key to getting a good sear on the steak and keeping the vegetables crisp.
- This is a very fast recipe, so have all your ingredients prepped and ready to go (“mise en place”) before you start cooking.
- Don’t overcrowd the pan when searing the steak; work in batches if necessary for the best results.