Peanut, peanut butter…and jelly! Ahh yes, PB&J. A quick and easy snack for adults and a staple in many a kid’s lunch. The beloved combo so perfect that everyone now knows it by its simple acronym. No need to bring more than four syllables into this relationship.
But as good as PB&J is, a combo I like even more is beef and asparagus. Savory beef and fresh asparagus. Truly a match made in heaven. And since I’m pretty much obsessed with stir-fry, this Mongolian Beef and Asparagus recipe is one of my favorites. Tender, caramelized beef with crunchy asparagus all in a sweet, rich sauce piled on top of a bed of rice and sprinkled with green onions. It’s so delicious, so simple to make, and you can have it on the table in less than 30 minutes. Our nights just got a little easier, my friends. {Insert applause} 😉
- 1 lb sirloin steak, sliced into strips
- ¼ cup cornstarch
- ½ tsp ground ginger
- 1 Tbsp minced garlic
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- 2 tsp canola oil
- Canola oil for frying, about ½ cup
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 4 green onions, sliced (reserve some to sprinkle on top)
- Cooked white or brown rice
- Prepare a drain plate for the beef by placing 2 layers of paper towels on a large dinner plate.
- In a bowl or large ziploc bag, combine beef and cornstarch until there is a light dusting of cornstarch on each piece of beef. Set aside.
- To make the sauce, in a small bowl, stir together the ginger, garlic, soy sauce, water, and dark brown sugar. Set aside.
- In a medium saucepan over medium-low heat, heat the 2 tsp canola oil. Add the sauce and stir until sugar is dissolved.
- Raise heat to medium and boil sauce for 2-3 minutes, or until thickened. Remove from heat and set aside.
- Place asparagus in a medium, microwave-safe bowl and add enough water to cover the pieces.
- Cook asparagus in microwave until crisp-tender, about 3 minutes.* Drain.
- Meanwhile, in a large skillet over medium heat, heat the ½ cup canola oil. Add beef and cook until the beef begins to darken around the edges, about 4 minutes, flipping once to ensure even cooking.
- Using a slotted spoon, remove beef to paper towels on drain plate. Pour oil out of pan.
- Return beef to pan and add sauce, asparagus, and green onions. Cook until heated through, stirring occasionally.
- Serve over rice, drizzle with remaining sauce, and sprinkle with green onions.
Link Parties Linking Here:
ok I am drooling!
Haha! This dish is truly drool-worthy. Try it and you’ll LOOOOVE it. 🙂
What a fantastic dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Karly recently posted…Sloppy Joe Cornbread Bake
asparagus!!! that’s genius, Erin! Now I want this. I want it now.
Holly – FMITK recently posted…Comment on We Like to Party: A Culinary Ode to Beyoncé by The Best of 2014 – FMITK: From My Impossibly Tiny Kitchen
Thanks, Holly! It’s one of my favorites. Trust me, you really need this recipe in your life. 🙂
Western food
Made this dish, super simple to make and simply amazing!!
Hey Michael, I’m so glad you liked it! It’s definitely one of my favs. Thanks for visiting!