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Asparagus beef

Author: Les Cultures de chez nous
Baking 35
Portions -
Freezing No


  • 250 gr (1/2 pound) of beef flank steak
  • 7,25 ml (1½ teaspoon) of soy sauce
  • 10 ml (2 teaspoons) of red wine
  • 250 gr (2 pounds) of asparagus
  • 1 carrot
  • 30 ml (2 tablespoons) of olive oil
  • 125 ml (1/2 cup) of beef broth
  • 15 ml (1 tablespoon) of oysters sauce
  • 5 ml (1 teaspoon) of sesame oil
  • 7,25 ml (1½ teaspoon) of cornstarch
  • 10 ml (1 tablespoon) of water
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  • Marinate beef into soy sauce and wine for about 30 minutes. Slice asparagus and carrot into pieces. Heat a wok at high heat. Pour oil when heat is enough hot. Roast meat until it loses its pink tint. Remove.
  • Add carrots and apsaragus and cook for about 30 seconds. Add beef broth, oysters sauce, sesame oil then mix well. Cover and cook for about 3 minutes or until vegetables are tender. Mix water with cornstarch. Set back beef into wok and thicker with the mixture of water and cornstarch.

Chef's notes

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