Marinated Beef With Asparagus Recipe

Make marinade

In a medium bowl combine 1/2 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 tablespoon brown sugar, minced garlic, grated ginger, 1/4 teaspoon crushed red pepper and 1/4 teaspoon freshly ground black pepper. Whisk until sugar dissolves and flavors combine.

Add cornstarch

Whisk 1 teaspoon cornstarch into the marinade to help slightly thicken the sauce and help it cling to the beef.

Marinate beef

Place 1 lb thinly sliced flank or skirt steak in a shallow dish or a resealable bag. Pour about three quarters of the marinade over the beef, massaging to coat all pieces. Reserve the remaining marinade in a separate container for the finishing sauce (do not pour it onto raw meat). Cover and refrigerate for at least 30 minutes and up to 4 hours.

While beef marinates, trim woody ends from 1 lb asparagus and cut into 1–2 inch pieces. Thinly slice half a yellow onion to yield about 1/2 cup. Slice scallions and measure sesame seeds if using.

Preheat pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add 1 tablespoon vegetable oil and swirl to coat.

Sear the beef

Working in a single layer (you may need to do two quick batches), lay marinated beef slices in the hot pan so pieces don't overlap. Sear without moving for 60–90 seconds until deep brown on the bottom, then flip and cook another 30–60 seconds until just cooked through. Remove beef to a plate and tent with foil to keep warm.

Sauté onion and asparagus

Lower heat to medium-high. If needed, add up to 1 teaspoon vegetable oil to the pan. Add sliced onion and cook 1–2 minutes until softened. Add asparagus pieces and stir-fry 3–4 minutes until bright green and tender-crisp (thicker stalks may take an extra minute).

Make finishing sauce

While vegetables cook, whisk together the reserved marinade (use remaining marinade you set aside; if you reserved none, combine an additional 2 tablespoons soy sauce and 2 tablespoons water/broth), 2 tablespoons water or beef broth, and 1 teaspoon cornstarch until smooth. Pour the mixture into the pan with vegetables and bring to a simmer, scraping up any brown bits. Cook 1–2 minutes until sauce thickens and becomes glossy.

Return beef to pan

Add the seared beef (and any juices that accumulated on the plate) back to the pan. Toss everything together for 30–60 seconds so beef is coated and heated through. Taste and adjust seasoning with a pinch of salt or extra soy sauce if needed.

Remove from heat and garnish with sliced scallions and toasted sesame seeds if using.

Serve the marinated beef and asparagus immediately over steamed rice, noodles, or a bed of greens. Leftovers keep in the refrigerator for up to 3 days.