Beef and asparagus stir-fry

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


1 tablespoon soy sauce

2 tablespoons dry sherry

1 tablespoons rice vinegar

1 teaspoon sugar

3 cloves garlic, minced

2 tablespoons canola oil

1 (2-pound) sirloin steak, cut into strips

1 small onion, thinly sliced

1 pound asparagus, trimmed and halved

1 red pepper, sliced

1 tablespoon oyster sauce

1/4 cup good quality chicken stock

1 tablespoon cornstarch dissolved in 1 tablespoon water

Fresh cilantro, to garnish


In small bowl, combine soy sauce, dry sherry, rice vinegar, sugar and garlic. Add beef and toss to coat. Heat half oil in wok or large skillet over high heat; stir-fry beef in batches until browned. remove and set aside.

Heat remaining oil in wok over high heat; add onion and cook 3 to 5 minutes. Add asparagus and red pepper and cook 3 minutes. Return beef to wok. Stir in oyster sauce, chicken stock and cornstarch mixture. Continue to cook 2 to 4 minutes or until sauce is slightly thickened. Garnish with cilantro.