Garlic Beef with Asparagus and Shiitakes over Noodles

Yesterday, I wanted something Asian for dinner... Vietnamese, Chinese, Thai, whatever. I just needed something comforting over rice. Hungry Bear suggested making a stir-fry with flank steak and I reminded her about the asparagus in the fridge. So, she whipped up garlic beef with asparagus and shiitake mushrooms.

The key to any stir-fry with thin slices of beef is not to over cook the meat. Hungry Bear made it perfectly as it remained tender and moist. The stir-fry was really flavorful from the oyster sauce, soy, garlic and shiitakes.

Although I wanted rice, Hungry Bear made me eat it over noodles... something about my birthday and long life. I don't believe in that type of stuff, but I obliged. Sadly, the fresh Asian egg noodles we had in the fridge weren't so fresh anymore and had grown a little "hairy." We searched the pantry for a suitable substitute and could only muster up spaghetti noodles. Maybe I should have told you that we wanted to make an East meats West dish!?!

The garlic beef stir-fry was so delicious, it didn't matter if it was served on spaghetti, egg noodles or rice. But maybe I added a few extra years to my life by eating noodles on my birthday!

Garlic Beef with Asparagus and Shiitakes Stir-Fry

Garlic Beef with Asparagus and Shiitakes Recipe


SND Note: Any mushroom can be substituted for shiitakes. And asparagus can be replaced with any green vegetable, such as snow peas, broccoli or Chinese broccoli. If you like a lot of sauce, increase the quantity of stock or water to 1 1/2 cups and add additional corn starch slurry to thicken.

Ingredients
  • 1 1/2 pounds flank steak or sirloin steak
  • 5 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine (shaohsing)
  • 1 1/2 tablespoons of corn starch
  • 4 1/2 tablespoons of garlic, minced
  • 1 pound fresh shiitake mushrooms, stems removed and sliced
  • 2 bunches asparagus, trimmed and sliced
  • 4 tablespoons canola oil
  • 5 tablespoons oyster sauce
  • 1-2 tablespoons chili garlic sauce (optional)
  • 1 cup chicken stock or water
Directions
  1. Trim excess fat and gristle from flank steak and thinly slice against the grain. In a medium bowl, combine 4 tablespoons soy sauce, rice wine, corn starch and 2 1/2 tablespoons of garlic. Add beef and toss to coat with marinade.
  2. Heat 2 tablespoons of oil in a wok over high heat. Add flank steak and stir-fry until just browned, but still medium rare. Remove immediately and set aside.
  3. Add 2 tablespoons of oil to the wok and 2 tablespoons of garlic. Stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté until soft, 3-4 minutes. Add asparagus and stir-fry for 1-2 minutes. Asparagus should still be crisp.
  4. Mix in oyster sauce, chili garlic sauce and 1 tablespoon soy sauce to mushroom/asparagus mixture. Stir in chicken stock. Add the beef and toss gently in the sauce. Adjust seasonings to taste and additional slurry of corn starch to the sauce if necessary. Serve over jasmine rice or noodles.

Makes 6 servings

[tags]chinese, flank steak, beef, mushrooms, shiitake, asparagus, stir fry[/tags]

22 Comments on “Garlic Beef with Asparagus and Shiitakes”

  1. Hello! I came across your blog today and wanted to say how nice it is, great photos! This dish lloks so wonderful. I would have to leave the mushrooms out though, since the Mr. and little Ms. do not like them. I think I’d serve it over a noodle too.

  2. Allison said:

    Well happy birthday! Those look delicious! I’ll bet that would be great in sushi! :D

  3. Deb said:

    This looks great – and love the photos as usual!

  4. Happy birthday! That’s just the kind of dish I’d want on my birthday — and I’d always rather have noodles than rice, even though they’re a bit slurpier to eat.

  5. Jen Yu said:

    Happy Birthday, Chuck! And yes, noodles for long life – it doesn’t matter what kind of noodles, as long as you don’t break them :) HB sure knows how to whip up a mouth-watering dish – yum!! Here is to many many more (birthdays and awesome noodle stir-fries) :)

  6. Lisa said:

    wow, this looks good!! I’ll have to try it. Happy Birthday, BTW!

  7. Joanna said:

    Wow, this looks soooo good! I’ve been buying gorgeous bunches of asparagus at the farmer’s market every week for the past month or so, and I’m starting to run out of new ideas for how to cook it, so I might have to steal yours. :)

  8. patsyk said:

    That dish looks amazing! Great photos, they are making me crave something Asian for lunch today! I’ll be marking this to try sometime soon… I know my hubby would love it!

    Happy Birthday!

  9. dp said:

    That stir-fry looks great! I have a bunch of asparagus in the fridge and now I know just want to do with them.

    BTW, I make dan dan noodles with linguine, and I kinda prefer them that way.

  10. mimi said:

    i’m so hungry now, this looks delish! and happy birthday!

  11. leslie said:

    mmmmm.this looks great..I love mushrooms.. but the husdand..not so much!
    The hell with him..I’ll just make him pick them out! Great site!

  12. Kevin said:

    This sounds really good! Great photos!

  13. Great photos, this looks delicious!

  14. Erinn said:

    As always, your photos take the recipe to another level, simply outstanding. Looks like you did your craving for Asian food justice. Stir frys are so simple and fresh, perfect when you don’t want to heat the kitchen up too much.
    Thanks for a great post.

  15. Chuck said:

    Thanks everyone for the compliments and b-day wishes!

    Rachelle, thanks! And thanks for finding our blog.

    Allison, I would like to see you make this into a sushi roll!

    Joanna, feel free to steal! ;-)

    Lydia, a bit slurpier indeed, but more fun too.

    Jen, I had a small pot for the fresh egg noodles and when we switched to spaghetti, I told HB to break the noodles in half. She said no way!

    dp, dan dan noodles with linguine? I’ll have to remember that!

    Erinn, I definitely satisfied my Asian cravings. The best part is we had plenty of leftovers too!

  16. Syrie said:

    Delicious! I LOVE shitakes and asparagus. What a great combo. Love your blog too.

  17. Josie said:

    Thank you for the recipe! We made it last week and it was so good that we’re making it again this week.

  18. Jantu said:

    This was my first visit to your site. It is so well done and all the recipes look inviting. We tried your garlic beef with asparagus and shitakes (no shitakes, so just ordinary mushrooms) and loved it. The next night we made it again with pork and broccoli and added a bit of ginger. Not as good, but not bad.

    If possible, it would be nice to have one of those gadgets on your site that change the ingredients for differing numbers of people. Try dividing this recipe to suit two and you will see what I mean.

    Anyway, I can’t wait to make some of the other recipes.

    Chau, from Peru

  19. Tara C said:

    I found your site last week and I made this dish for our Sunday night dinner. Both my husband and I absolutely loved it. We will be visiting more often for more great recipes.

  20. Teca said:

    Hi there. Tried your recipe last night and it was a hit! I was just curious about the amount of garlic. 4 1/2 tbsp seemed like a lot to me (and I’m a garlic lover). I used about half and still found it a bit overpowering. I did marinate the beef for at least 40 minutes though. Anyway, that comes up to around 10 garlic cloves! I used 6 or 7. Thanks so much. it was delicious! best, from Brazil, Teca

Trackbacks

  1. Recipe Hit List: Stir Fry Recipes For Each Day Of The Month » TipNut.com

    [...] Garlic Beef with Asparagus and Shiitakes: Any mushroom can be substituted for shiitakes. And asparagus can be replaced with any green vegetable, such as snow peas, broccoli or Chinese broccoli. If you like a lot of sauce, increase the quantity of stock or water to 1 1/2 cups and add additional corn starch slurry to thicken. [...]

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