Of all my guilty pleasures (and lord knows, I have many), Chinese takeout has got to be one of my guiltiest, in all its greasy, salty, deep-fried, soy-saucy, MSG-enhanced glory.
I couldn't tell you exactly when this love affair of mine started.
I grew up in a family where delivery was basically synonymous with pizza. We ate plenty of Chinese food, but it was more of a fancy sit-down meal at the long-defunct Lychee Gardens or Sunday morning dim sum and cart service at Pink Pearl.
And yet, somewhere along the path to adulthood I traded in the flat cardboard boxes of extra-cheese-double-olives-and-bacon for styrofoam clamshells filled to the brim with chubby pan-fried noodles speckled with shards of BBQ pork and shredded vegetables.
Don't get me wrong, pizza is still my most favourite food of all time, but I couldn't even tell you the last time I ordered one. On the other hand, I am basically on a first name basis with my local Chinese takeout joint.
Now that I'm on this whole healthy-eating bandwagon, though, I've had to cut back on how often I'm eating out.
And unfortunately, all of the things that make my beloved takeout Chinese so delicious are also the things that make it bad for me. So for now, it's goodbye to the sweet-and-sour chicken balls, egg rolls, crispy-fried noodles and General Tao chicken that I love so much.
I fully admit to giving in to temptation sometimes, but that's reserved for the absolute worst days. The rest of the time, I much prefer to make something at home using lighter, healthier techniques.
My latest attempt at filling the takeout container sized void in my heart? This fresh and flavourful beef and asparagus stir fry.
It starts with strips of lean beef, which are quickly marinated with a blend of soy sauce, ginger, chili oil and cornstarch. Then they're tossed in a hot wok with chunks of fresh asparagus and red pepper and a generous glug of bottled black bean sauce.
This dish has everything I love in my takeout Chinese - bright colours, shameless flavours, and that amazing balance of sweet and salty and spicy in every single bite. It is literally the furthest thing from diet food you could thing of.
And did I mention that it's actually done in almost the same amount of time it would take for the local takeout joint to deliver?
Sure, calling in an order is still easier, but this version is almost entirely guilt-free... plus you don't have to tip the delivery guy, either!
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Beef and Asparagus Stir Fry
- Total Time: 30 mins
- Yield: 4 1x
Description
This easy stir fry comes together in the time it normally takes for your local Chinese takeout joint to deliver, and it's much healthier, too. If you can't get your hands on fresh asparagus, try using green beans or broccoli instead.
Ingredients
- 1 lb striploin steak, cut into thin strips
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp dry sherry
- 1 tbsp grated ginger
- 1 tsp chili oil
- 2 tbsp canola oil
- 2 cloves garlic, finely minced
- 1 small red pepper, cut into thin strips
- 1 bunch asparagus, trimmed and cut into 1" lengths
- ¼ cup bottled black bean stir fry sauce
Instructions
- In a small bowl, combine the beef strips with soy sauce, cornstarch, sherry, ginger, and chili oil. Stir together until the beef is evenly coated, and set aside to marinate while you chop up the vegetables.
- Heat the canola oil in a large non-stick pan set over high heat until it's just starting to smoke. Add the red pepper, asparagus and garlic, and stir fry for 2-3 minutes, or until the asparagus is tender and bright green. Remove from the pan using a slotted spoon and set aside.
- Add the beef to the pan, and stir fry for 2-3 minutes or until browned. Return the vegetables to the pan, and stir in the sauce. Cook for another minute or two, or until the sauce is warmed through. (If the sauce looks too thick, you can thin it out with water, adding 1 tbsp at a time until the dish looks saucy enough for your liking.)
- Serve immediately on a bed of white rice, and with a fortune cookie for dessert if you're really craving a takeout experience.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main
Tom Johnson says
I know I "rated" this with 5 stars, yet "did Not Follow Directions" (Never was good at that) I "Used the Picture above to produce the "Flavor of What I wanted" within my head, then - Created "One of the most Delicious "Chinese Fake Outs" I have ever done...
So Please Know (There are no "Portions or Measurements") I have just Estimates. Also "No Store run was made", that was "especially for the meal", I just use what I have around... Meal Served 5, but I wanted more, so let's say 4... Finally, like anything in life, "If you love doing it" you won't be "Good at it", you'll be a MASTER of it...
A Foam Plate (Safeway) of Cube Beef... (got it yesterday "Manager Special" 50% off total was like $5) Slice Cubes Thin
6 average size "Bella Mushrooms"
2 Tomatoes
6 or 8 Pieces of Garlic Smashed and Single slice in half
8 to 10 Sticks of Aspargas (Shucked the base of the stem short, and 1 inch angle slices...
1 can water Chesnuts
4 or 5 slices Ginger Slices "Exactly" Same shape and Size as H2o Chestnuts as so to make your guest know, your the cook!
4 sticks green Onion
Sesemiseed oil 2 caps (pure) from a 1 gal container
Dark Soy using a "Ring around the pan"
Regular Soy also "Ring around the pan"
The Beautiful thing about "Stir Fry" is it is always within control, Start off on LOW and start cooking you're meat, and mushroom, Garlic Asparagus, adding delicate stuff last.
So Look I am a "UNION ELECTRICIAN" and NOT A CHEF, with only 2 years of working as a busboy, (A long time ago in a place far far away) So if I can do it, so can you...
★★★★★
Isabelle Boucher says
Thanks for the comment, Tom! Stir fry is such an easy recipe to adapt based on whatever you've got kicking around, so I love that you made it your own. I especially like the idea of adding big ginger chunks, but hopefully you take those out before serving... a big mouthful of fresh ginger packs quite the wallop. :)
Carolyn Jung says
I'm with you on that. I much prefer to make my own simple stir-fries than to get them at a restaurant because I can control the amount of oil used, as well as the salt content. This looks most excellent and perfect for a mound of steamed rice.
Alan says
Just made it. Fantabulous.
Wanted to take a pic but there just wasn't enough time. I had to have it then and there.
★★★★★
Kim Bee says
I'm with you. I love Chinese food. We've been doing tons of stir fries lately. I did one like this but with snow pea, didn't blog it, just made it for fun. I wanted to try fried rice. I'm totally trying this one. Love it.
PolaM says
Looks delicious!
afsmw516 says
I'm switching the beef for pork tenderloin, because that's what I have. Sauce looks great! Making it tonight!
Jess says
I agree - recipes like this are so important to save us all from the take-out temptation! Beautiful recipe - I love those flavors!
Will @Will*yum* says
Oh my this looks delicious! I love the pictures too!
Simply Tia says
This is going into my favorites. It looks delicious and the recipe is pretty easy to follow. Thanks for sharing this awesome beef and aspargus stiry fry! YUM.
★★★★★
Grubarazzi (@Grubarazzi) says
Well, I totally know what I'm making for dinner right now!
Tracy @ https://peanutbutterandonion.wordpress.com/ says
Love this fake out!
Asiya says
We love chinese food too...actually Hakka chinese is what we usually eat and it is sooooo unhealthy...loaded with oil and everything is deep fried. This stir fry looks great and I'm sure it is even better than take out!
Aurora Importing says
I think it's important to realize how not-so-complicated these meals are. Cooking at home makes them lighter and gives you that control over the ingredients that makes the whole experience much better :)
★★★★★
Mr. & Mrs. P says
Totally agree with you... This is some Chinese Takeout Fakeout!! Looks delicious... We have seriously cut down on the amount we eat out because we like to see what goes into our food...
Have a great weekend..
Mr. & Mrs. P
Ashley Bee (Quarter Life Crisis Cuisine) says
I love takeout. I hate pizza, so it's my fast-food of choice. I love recipes that lighten it up a bit, even if just by filling with whole ingredients and fresh veggies!
nicole @ I am a Honey Bee says
oooo i'm totally craving Chinese lately. I haven't had it in so long. I need this. now