Sizzling Sesame Steak and Asparagus Stir-Fry

This sizzling stir-fry brings together tender strips of steak and fresh asparagus in a savory sesame-soy sauce. It’s a quick, flavorful dish that’s perfect for a busy weeknight.

The combination of umami-rich soy sauce, nutty sesame oil and a hint of heat creates a delicious glaze that coats every bite. Serve over steamed rice or noodles for a complete meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 lb flank steak, thinly slicedView ingredient guideLike ingredientDislike ingredient

1 bunch asparagus, trimmed and cut into 2-inch piecesView ingredient guideLike ingredientDislike ingredient

2 tablespoons soy sauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon sesame oilView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon red pepper flakesView ingredient guideLike ingredientDislike ingredient

2 tablespoons vegetable oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger and red pepper flakes. Set aside.
2. Season sliced steak with salt and pepper.
3. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add steak in a single layer and cook without stirring for 1 minute, then stir-fry for 2-3 minutes until browned. Remove steak and set aside.
4. Add remaining 1 tablespoon oil to the wok. Add asparagus and stir-fry for 2-3 minutes until crisp-tender.
5. Return steak to the wok. Pour the sauce over and toss everything together for 1 minute until heated through.
6. Serve immediately over rice or noodles.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, sirloin or ribeye work well. Just slice thinly against the grain.

Is this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.