Lately I have been really into stir fry. It is so easy to make and super tasty! This particular recipe is pretty bomb. The sauce has the perfect balance of flavor - sweet, tangy and spicy. The beef and the asparagus together is pure heaven! I will be putting this recipe in my permanent favorites collection.
Thai Beef & Asparagus Stir Fry
1 Pound Beef Chuck Steak, sliced thin
1 Tablespoon Dry Sherry
1 Tablespoon Cornstarch
3 Cloves Garlic, roughly minced
1 Bunch Asparagus, cut into 2 inch pieces
2 Tablespoons Naam Pridk Phao (chili sauce)
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
In a small bowl, combine the beef, cornstarch and sherry. Combine well and set aside. In another small bowl, make the sauce by combining the naam prik pao, soy sauce and oyster sauce. Mix well to combine ingredients, set aside until needed.
Make sure you have all your ingredients very close because the stir fry goes very quickly. Also, have a small dish of water available as well just in case you need to thin the sauce a bit.
Heat your wok over high heat until very hot. Add 2 tablespoons vegetable or grape seed oil, then the beef followed by the garlic. If your wok is hot enough, your beef will cook very quickly. When the beef is seared, but not cooked through, about 30 seconds or so add the asparagus. Cook for another minute. Add the sauce. It should caramelize very quickly because of the high sugar content. If it gets too thick add a little water. Serve with brown rice.