Stir-fried Beef with Asparagus and Black Pepper Sauce 黑椒露筍炒牛肉
Tender slices of beef stir-fried with crisp asparagus spears in a robust and aromatic black pepper sauce. A quick and satisfying dish with a peppery kick.
Hong Kong
Beef
Under 15 min
Easy
Nutrition (per serving)
398kcalCalories
32.5gProtein
12.8gCarbs
24.6gFat
2.1gFiber
892mgSodium
Ingredients
- 300g beef sirloin, thinly sliced against the grain
- Marinade for beef:
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp cooking oil
- 200g asparagus, tough ends trimmed, cut into 3cm lengths
- 2 cloves garlic, minced
- 10g ginger, finely sliced
- Black Pepper Sauce (pre-made or homemade):
- 2 tbsp black pepper sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp water or beef broth
- 1 tbsp cooking oil (for stir-frying)
Steps
- Marinate the beef slices with light soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, and cooking oil for at least 15 minutes.
- Blanch asparagus in boiling water for 1-2 minutes until bright green and slightly tender-crisp. Drain and set aside.
- In a small bowl, combine black pepper sauce, oyster sauce, sugar, and water/beef broth. Mix well and set aside.
- Heat cooking oil in a wok or large pan over high heat until smoking. Add marinated beef and stir-fry quickly for 1-2 minutes until browned but still slightly pink in the center. Remove beef from wok and set aside.
- Add minced garlic and ginger slices to the same wok (add a little more oil if needed). Stir-fry for 30 seconds until fragrant.
- Add the blanched asparagus and stir-fry for 1 minute.
- Pour in the prepared black pepper sauce mixture. Bring to a simmer, then return the beef slices to the wok. Toss everything together quickly until the sauce thickens and coats all ingredients.
- Serve immediately with white rice.
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