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This recipe contains my go-to stir fry sauce. All I ever have to do is pick out whatever protein and vegetables I want and use this sauce to stir fry everything up and I can have a great dinner on the table in minutes. Okay…maybe not minutes…but in less than half an hour. Enjoy!

Before I cook, I always need to mise en place everything. And it becomes even more important when you’re about to cook up a stir fry.

What I love about stir frying is that after you’ve prepped everything, the cooking part moves fast and I can have dinner on the table in less than fifteen minutes!

Beef, Asparagus, and Mushroom with Oyster Sauce Stir Fry

Source: Lo Huynh (4 servings)

½ pound New York steak or flank steak, sliced against the grain, cut into 1″ x 2″ strips
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon corn starch

¼ each red onion, julienned
3 stalks scallions, cut into 2″ pieces
½ pound asparagus, ends trimmed off and cut into 2″ to 3″ pieces
1 cup mushrooms , sliced
2 tablespoons canola oil

2 teaspoons soy sauce
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce {Rooster/sriracha brand}, optional

1. Combine the beef ingredients together and let marinate for about 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. In a wok, heat 2 tablespoons of canola oil. Add the beef and cook until medium rare. Set aside.
4. Add the asparagus, mushrooms, and red onions and cook for a couple minutes or until the asparagus is cooked but still crisp.
5. Add the meat back to the wok.
6. Add the sauce ingredients and cook for a couple minutes until everything is heated up.
7. Add the scallions and and saute for a minute.
8. Serve with steamed rice.