Honey Pepper Sirloin W/ Asparagus Recipe

Prep and marinate beef

Pat the sirloin slices dry with paper towels. In a bowl, combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, and 3 tsp freshly ground black pepper. Toss the beef in the marinade until evenly coated. Let sit 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Make honey pepper sauce

In a small bowl, whisk together 3 tbs honey, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, and 4 tbs water. In a separate tiny bowl, dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry; set both aside.

Prep asparagus and aromatics

Trim woody ends from the asparagus and cut stalks on a bias into 2–3 inch pieces. Thinly slice 3 cloves garlic, mince or julienne 1 tsp fresh ginger, and cut 2 scallions into 1-inch pieces. Have everything ready because stir-frying is quick.

Stir-fry beef (first flash-cook)

Heat a wok over high heat until very hot. Add 1.5 tbs neutral oil and swirl. Add half the marinated beef in a single layer (do not crowd). Spread slices so they contact the wok and let sear 30–45 seconds without moving, then stir-fry another 30 seconds until just browned but not fully cooked through. Remove to a plate. Repeat with remaining 1.5 tbs oil and the rest of the beef, removing cooked beef to the plate.

Cook asparagus and aromatics

Return the wok to high heat. Add remaining small drizzle of oil if needed. Add the garlic and ginger and stir 10–15 seconds until fragrant (do not burn). Add the asparagus and stir-fry 1–2 minutes until bright green and starting to crisp-tender. If asparagus is thicker, stir-fry 2–3 minutes. Add the scallions and toss 15 seconds.

Combine and finish with sauce

Return the beef and any accumulated juices to the wok. Stir the pre-mixed honey sauce, then pour it over the beef and asparagus. Stir to combine for 20–30 seconds. Give the cornstarch slurry a quick re-mix and add it to the wok, stirring constantly. Cook 30–60 seconds until the sauce thickens to a glossy coating that clings to the beef and asparagus. Taste and adjust: add a pinch more black pepper if a stronger pepper punch is desired, or 1 tsp soy if it needs salt.

Finish and serve

Remove from heat and drizzle 1 tsp sesame oil over the wok, toss to combine. Transfer to a serving plate and garnish with optional toasted sesame seeds. Serve immediately with steamed rice or noodles.