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Sesame Beef & Asparagus

June 9, 2010

One of the dishes demonstrated in the asparagus class I took was grilled sesame asparagus.  It was served with some noodles and I thought it had potential to become a full meal. Of course, in the world according to my husband, in order to be a full meal, it must feature meat.

So, asparagus had to step aside a bit and share the spotlight with a big, beefy flank steak.  Rather than grilling, I sauteed everything and I’m not sure you could technically call it a stir-fry.  What I would call it though was delicious – savory and a little bit spicy, hearty enough for my husband and enough vegetables to make me happy too.

stir-fry

Sesame Beef & Asparagus

Adapted from Different Drummer’s Kitchen

  • 1/4 cup soy sauce (or a mixture of soy sauce, Worcestershire and fish sauce, which is what I used since I was running low on soy sauce!)
  • 1/4 cup vegetable oil
  • 1 tablespoon + 1 teaspoon light brown sugar
  • 2 medium garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon red pepper flakes (more or less, depending on how much heat you’d like)
  • 1 pound asparagus, trimmed and cut into bite size pieces
  • 1 medium carrot, peeled, and cut into strips (I did this with the peeler, just continuing to peel through the entire carrot to make strips
  • 1 pound beef flank steak, cut into three long strips, then sliced again against the grain into bite size pieces
  • 1 tablespoon corn starch
  • 2 teaspoons sesame oil
  • 1 – 2 tablespoons sesame seeds, toasted (I did this in a hot skillet, watching very closely till they turn golden)
  • 1/2 pound angel hair or other thin pasta like soba noodles, cooked and drained

Toss beef pieces with the corn starch to coat.  Whisk together soy sauce (or combination of sauces), oil, sugar, garlic, ginger and pepper flakes and divide evenly between beef and asparagus.  Heat a large non-stick skillet over medium-high heat.  Add beef all in one layer and allow to brown on one side and flip.  Cook the beef through and brown on all sides and remove from skillet.  Add asparagus to skillet cook for 2 – 3 minutes until tender.  Add beef back to pan along with any juices or remaining marinade.  Add carrot strips, mix, and cook until beef is warmed through and sauce has thickened. 

Add noodles to pan and toss all together.  Sprinkle with sesame oil, toss again and plate.  Top with toasted sesame seeds.

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3 Comments leave one →
  1. June 9, 2010 7:53 pm

    Looks yummy except for the asparagus! I could try it with snow or sugar snap peas instead. I’ll add this to my list maybe for next week’s meals.

    • June 10, 2010 12:27 am

      That’s a great idea – I think either of those would make a great substitute for the asparagus.

  2. LeighG permalink
    June 17, 2010 12:35 pm

    This looks great!

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