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Make this Stir-Fry Beef Recipe With Asparagus and Rotini for a dish that's quick, easy and convenient. Use peppercorns to give it some extra flavor.
Photo by Antonis Achilleos
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In "Simply Ming One-Pot Meals," Ming Tsai and Arthur Boehm provide 80 recipes that incorporate Tsai's East-West approach to cooking, while still keeping the recipes affordable and simple.
Cover courtesy Kyle Books
4 servings
SERVINGS
Ingredients
- 1 pound thin asparagus, ends trimmed
- Kosher salt
- 1/2 pound rotini pasta
- 5 tbsp grapeseed or canola oil
- 1-1/2 pounds flank steak, any silverskin removed, sliced on the bias, 1/4 inch thick
- 5 garlic cloves, sliced thin
- 2 tbsp crushed green peppercorns
- 1 bunch scallions, white and green parts, sliced thin
- Freshly ground black pepper
- 1/2 cup fresh chicken stock or low-sodium canned chicken broth
- 2 tbsp naturally brewed soy sauce
Directions
- Fill a large bowl with water and add ice cubes. In a wok, cook the asparagus in abundant boiling salted water until tender-crisp, 1 to 2 minutes. Transfer to the ice water with a skimmer, and when cold, drain. Cut the asparagus into 2-inch lengths, and set aside.
- Add more ice cubes to the bowl, if necessary. Return the water in the wok to a boil and cook the pasta until al dente, about 11 minutes. Transfer to the ice water and when cold, drain and set aside.
- Drain and dry the wok and heat it over high heat. Add 2 tbsp of the oil and swirl to coat the bottom. When the oil is hot, add half the beef and stir-fry until rare, 3 to 4 minutes. Transfer to a plate. Add 2 more tablespoons of the oil, swirl, stir-fry the remaining beef, and transfer to the plate.
- Add the remaining tbsp oil to the wok, swirl, and when the oil is hot, add the garlic, peppercorns and scallions. Season with salt and pepper and stir-fry until soft, about 2 minutes.
- Return the beef to the wok, add the asparagus, rotini and stock, and stir-fry until heated through, 3 to 4 minutes. Add the soy sauce and stir to blend. Adjust the seasoning, if necessary, and serve in four individual pasta dishes.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of Simply Ming One-Pot Meals, by Ming Tsai and Arthur Boehm, published by Kyle Books, 2010. Buy this book from our store: Simply Ming One-Pot Meals.
Corkscrew-shaped rotini are awesome sauce-trappers, one reason I love them. Here, the pasta is paired with asparagus — a vegetable that gives its flavor-all when stir-fried — beef and green peppercorns. Steak with black peppercorns is a traditional match, but green peppercorns have a fresher yet pungent flavor that goes beautifully with wok-cooked beef.
