Ginger Beef Stir-Fry with Snappy Asparagus
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Ingredients
Cooking Process
Recipe Note
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Steps
Wash all the produce thoroughly under running water, then pat them dry with a clean kitchen towel. In a small pot, combine 1½ cups of water and a pinch of salt. Place the pot on the stove over high heat and bring the water to a boil. While the water is heating up, take the asparagus. Trim off the bottom inch of each asparagus stalk and discard it. Then, cut the remaining stalks into 2 - inch pieces. Next, mince or grate the garlic. Trim the scallions and thinly slice them. Finally, peel the ginger and mince it.
Once the water in the small pot is boiling, add the rice to the pot. Immediately cover the pot with a lid and reduce the heat to low, allowing the rice to simmer. Cook the rice for 15 - 20 minutes, or until it is tender. After the cooking time is up, remove the pot from the heat and keep it covered.
While the rice is simmering, take a small bowl. Add the minced or grated garlic, minced ginger, soy sauce, 1 tablespoon of water, and 2 tablespoons of hoisin sauce to the bowl. Use a whisk to thoroughly combine all the ingredients until well - blended.
Place a large pan on the stove and set the heat to medium - high. Add a drizzle of oil to the pan. Take the steak tips and pat them dry with a paper towel to remove any excess moisture. Season the steak tips with salt and pepper on all sides. Once the oil in the pan is hot, carefully add the seasoned steak tips to the pan. Use tongs to toss the steak tips in the pan until they are nearly cooked to your desired doneness, which should take about 2 - 3 minutes. Remove the steak tips from the pan and set them aside on a plate.
Keep the pan on the stove and reduce the heat to medium. Add the cut asparagus and sliced scallions to the same pan. If the veggies seem dry, add a drizzle of oil. Cook the asparagus and scallions for 3 - 4 minutes, tossing them occasionally with a pair of tongs, until they are tender but still have a nice crunch. Then, add the reserved steak tips and the sauce you prepared earlier to the pan. Continue cooking for another 2 - 3 minutes, until the sauce has thickened and the meat reaches your desired doneness. Season the stir - fry with salt and pepper to taste.
Take a fork and fluff the cooked rice in the pot to separate the grains. Divide the fluffed rice evenly between serving plates. Then, top each plate of rice with the ginger beef stir - fry. Finally, sprinkle a little bit of sesame seeds on top of the stir - fry as a garnish.
Nutrition
Per serving (2 servings)
610
Calories
48g
Protein
72g
Carbs
16g
Fat
690mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this ginger beef stir - fry recipe make?
This recipe makes 2 servings. It's designed to serve a small group or for a couple of meals.
How long does it take to cook this recipe?
The total time to cook this recipe is about 30 minutes. This includes prep and cooking all components.
What are the allergens in this ginger beef stir - fry?
The allergens in this recipe are wheat/gluten, soy, and sesame. Be cautious if you have these allergies.
Can I substitute the beef sirloin tips with another type of meat?
While not specified, other tender beef cuts could work. You may need to adjust cooking times accordingly.
How should I store the leftovers of this stir - fry?
The recipe doesn't mention storage. Generally, store leftovers in an airtight container in the fridge.
Is this recipe difficult to make?
This recipe has an easy difficulty level. It's suitable for those with basic cooking skills.
Substitutions
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Substitutions
Beef Sirloin Tips
Chicken breast, Pork tenderloin, Tofu
Chicken breast and pork tenderloin are lean proteins that cook quickly like beef. However, they have a milder flavor. Tofu is a vegetarian option, but it has a softer texture and may need to be pressed to remove excess water before cooking. Cooking times may vary for each alternative.
Basmati Rice
Jasmine rice, Brown rice
Jasmine rice has a similar texture and aroma to basmati rice. Brown rice is a whole - grain option, but it has a chewier texture and longer cooking time compared to basmati rice.
Asparagus
Green beans, Snow peas
Green beans and snow peas have a similar crunch to asparagus. Green beans are slightly thicker and may take a bit longer to cook, while snow peas are more delicate and cook quickly.
Garlic
Onion, Shallots
Onion and shallots can provide a similar savory flavor as garlic. Onion has a stronger flavor and may need to be cooked a bit longer to mellow. Shallots have a milder, sweeter flavor.
Ginger
Galangal
Galangal has a similar spicy - citrusy flavor to ginger, but it is more pungent. Use less galangal compared to ginger as its flavor is stronger.
Hoisin Sauce
Sweet chili sauce, Oyster sauce
Sweet chili sauce adds a sweet and spicy flavor, while oyster sauce has a more savory, umami - rich taste. Both can be used to replace hoisin sauce, but the flavor profile of the dish will change slightly.
Soy Sauce
Tamari, Liquid aminos
Tamari is a gluten - free alternative to soy sauce with a similar flavor. Liquid aminos are a plant - based alternative, but they may have a slightly different taste and saltiness level.
Vegetable Oil
Canola oil, Peanut oil
Canola oil is a neutral - flavored oil, similar to vegetable oil. Peanut oil has a nutty flavor, which can add an extra dimension to the stir - fry.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 - 4 days.
Freezer
You can freeze the stir - fry and rice separately in airtight containers for up to 3 months. Combine them when reheating.
Storage Tips
- • Ensure all leftovers are cooled to room temperature before refrigerating or freezing to prevent spoilage.
- • Label containers with the date to keep track of freshness.
Reheating Tips
- • For the stir - fry, heat it in a pan over medium heat, stirring occasionally to avoid burning and ensure even heating. Add a splash of water or soy sauce to prevent it from drying out.
- • Reheat the rice in the microwave with a damp paper towel on top to keep it moist. Stir halfway through the heating time.
Safety Notes
- • Always reheat leftovers to an internal temperature that kills harmful bacteria. Exact temperature may vary, but ensure it's thoroughly heated.
- • Do not refreeze previously frozen leftovers once thawed.
Troubleshooting
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Troubleshooting
Rice is undercooked
Likely cause: Insufficient cooking time or not enough water added
Add a bit more water to the pot, cover it, and let the rice simmer for an additional 5 - 10 minutes until tender.
Rice is overcooked and mushy
Likely cause: Overcooking or too much water
Drain any excess water from the pot. Fluff the rice with a fork and let it sit uncovered for a few minutes to allow some moisture to evaporate.
Beef is tough
Likely cause: Beef was not cooked to the right doneness or was not properly seasoned
If the beef is undercooked, return it to the pan and cook for an additional 1 - 2 minutes. Make sure to season it well with salt and pepper.
Beef is burnt
Likely cause: High heat or cooking for too long
Remove the burnt pieces of beef. Lower the heat and continue cooking the remaining beef until it reaches the desired doneness.
Asparagus is too soft and has lost its crunch
Likely cause: Overcooking
Next time, reduce the cooking time for the asparagus. If it's already overcooked, you can still use it in the stir - fry, but it won't have the desired texture.
Asparagus is undercooked and still hard
Likely cause: Insufficient cooking time
Keep cooking the asparagus in the pan for a few more minutes, tossing it occasionally until it becomes tender but still has a crunch.
Stir - fry sauce is too thin
Likely cause: Too much water added or not enough hoisin sauce
Add a bit more hoisin sauce to the sauce mixture and whisk it well. You can also let the sauce cook for a few more minutes to thicken it.
Stir - fry is bland
Likely cause: Insufficient seasoning
Add a bit more salt, pepper, or soy sauce to the stir - fry and mix well. You can also add a bit more hoisin sauce for extra flavor.