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Sichuan Steak and Asparagus

Serves 4

Total Time
30 mins

The secret ingredient to this recipe is patience. By letting the meat brown slowly with minimal stirring, you get a crisp texture and caramelized flavor on each piece.

su-Sichuan Steak and Asparagus

Photo: Annabelle Breakey; Styling: Kevin Crafts
 3 tablespoons vegetable oil
 1 pound New York or flank steak, thinly sliced
 3 tablespoons cornstarch
 1 tablespoon plus 1 tsp. toasted sesame oil, divided
 2 tablespoons minced fresh ginger
 10 to 12 small dried hot (Thai) chiles
 1 pound asparagus, ends trimmed, halved
 2 tablespoons reduced-sodium soy sauce
 1 teaspoon sugar
 3/4 cup reduced-sodium beef broth
  Cooked Asian egg noodles (from 6 oz. dried)
Step 1

Heat a large wok or frying pan over high heat. Add vegetable oil, swirling pan to coat. Sprinkle steak with cornstarch, mixing to distribute evenly, then add to hot oil. Cook, stirring as little as needed for even browning, until meat is browned, 7 to 10 minutes. Transfer to a plate.

Step 2

Add 1 tbsp. sesame oil to wok, followed by ginger, chiles, and asparagus. Cook until fragrant, about 3 minutes. Stir in soy sauce, sugar, and broth. Cook until mixture comes to a simmer, about 4 minutes. Return steak to wok, stirring once just to combine, and let sauce thicken slightly.

Step 3

Put cooked noodles on a serving plate. Drizzle with 1 tsp. sesame oil; toss to coat. Spoon steak mixture over noodles.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 527Calories from Fat 41
% Daily Value *
Total Fat 24g37%

Saturated Fat 5g25%
Cholesterol 106mg36%
Sodium 426mg18%
Total Carbohydrate 44g15%

Dietary Fiber 4.5g18%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.