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Szechuan Beef with Asparagus

Adapted from Cooking Light
Course: Entree
Cuisine: Asian
Author: Cynthia


  • 1 tablespoon dark sesame oil divided
  • 1/2 cup chicken broth
  • 2 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chile paste use less if you don't like spicy
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil divided
  • 2 cloves of garlic minced
  • 1 tablespoon peeled fresh ginger minced
  • 16 ounces 1 lb. flank steak, sliced thinly against the grain
  • 1 bunch of asparagus ends trimmed and cut into bite-sized pieces
  • medium onion sliced
  • large red bell pepper sliced
  • 3-4 green onions sliced on the diagonal
  • 1/4 cup chopped roasted peanuts


  • Combine 2 teaspoons of sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon of sesame oil and 1 tablespoon canola oil. Add beef and stir-fry 2 minutes. Remove beef from the pan.
  • Add remaining 1 tablespoon canola oil add onions, asparagus, bell peppers ginger and garlic and stir-fry for 2 minutes.
  • Add broth mixture and cook another minute or until thick. Return beef to the pan, cooking until beef is done and veggies are crisp-tender. Toss in sliced green onions and peanuts.
  • Serve over rice.