mohamed shili This Quick Steak Stir-fry is a tender and savory recipe, which is made with fillet steak and black bean sauce. It’s the perfect 15-minute meal, ready in a flash for a delicious weeknight dinner.
Quick Steak Stir-fry Recipe Ingredients
- 4 cloves of garlic
- 4cm piece of ginger
- 350g asparagus
- 2 x 125g fillet steaks
- 2 tablespoons black bean sauce
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper
How To Make Quick Steak Stir-fry
- Crisp the Aromatics: Peel and very finely slice the garlic and ginger. Place them in a large, cold non-stick frying pan with 1 tablespoon of olive oil. Turn the heat to medium and stir regularly until the garlic and ginger are crisp and lightly golden. Scoop them out of the pan with a slotted spoon and set aside, leaving the flavored oil behind.
- Cook the Asparagus and Steak: Trim the woody ends off the asparagus spears and add them to the hot, flavored oil in the pan. Season the steaks with sea salt and black pepper and add them to the pan alongside the asparagus.
- Sear and Finish: Turn the heat up to high. Cook for just 3 minutes, turning the steaks and the asparagus regularly with tongs.
- Make the Sauce and Serve: Toss the black bean sauce and 1 tablespoon of red wine vinegar into the pan and stir everything together for 1 minute until the steak and asparagus are well coated. This will give you medium-rare steaks. Slice the steaks, dish them up with the asparagus, and scatter the crispy garlic and ginger over the top before serving.
Recipe Tips
- How to get tender steak? The key is to use a very hot pan and to cook the steak quickly. For a 1.5cm thick fillet steak, a total of 3-4 minutes of cooking is perfect for a juicy, tender medium-rare. Be careful not to overcook it.
- How do you get the garlic and ginger crispy without burning them? The secret is to start them in a cold pan with the oil and bring them up to temperature slowly over a medium heat. This allows them to dehydrate and crisp up perfectly without burning, which would happen if you threw them into a scorching hot pan.
- What’s the best steak for a stir-fry? Fillet steak, as used in this recipe, is incredibly tender and perfect for quick cooking. Sirloin or rump steak, sliced thinly against the grain, are also excellent and more economical choices.
- Can I use different vegetables? Yes, absolutely. If you don’t have asparagus, this dish would be fantastic with tenderstem broccoli, sliced bell peppers, or snow peas. Just adjust the cooking time as needed.
What To Serve With Quick Steak Stir-fry
This is a fantastic all-in-one meal with the steak and greens. For a more substantial dinner, it is perfectly served with:
- A side of fluffy steamed jasmine rice
- Simple boiled egg or rice noodles
- A sprinkle of toasted sesame seeds on top
How To Store Leftovers
- Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the pan, with the steak tender and the asparagus crisp-tender.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat gently in a skillet over a medium-low heat for just a couple of minutes until warmed through. Be very careful not to overcook the steak during reheating.
Quick Steak Stir-fry Nutrition Facts
- Serving: 1 serving (half of the recipe)
- Calories: 550 kcal
- Carbohydrates: 20g
- Protein: 45g
- Fat: 30g
- Saturated Fat: 10g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I slice the steak before I cook it?
Yes, you certainly can for a more traditional stir-fry. Slice the raw steak thinly against the grain first. The cooking time will be even shorter, just 1-2 minutes of stir-frying until the pieces are browned.
Is this recipe spicy?
No, this recipe is savory and not spicy. Black bean sauce is deeply savory and salty. If you’d like to add some heat, you can add a pinch of dried red chilli flakes to the pan along with the garlic and ginger.
What is black bean sauce?
Black bean sauce is a thick, savory, and salty sauce made from fermented black soybeans, garlic, and other seasonings. It’s a staple in Chinese cooking and can be found in the international aisle of most supermarkets.
Try More Recipes:
Quick Steak Stir-fry Recipe
Course: DinnerCuisine: EuropeanDifficulty: Easy2
10
minutes15
550
kcalA super-fast and flavorful weeknight dinner featuring a tender, perfectly seared fillet steak and crisp-tender asparagus, all tossed in a savory black bean sauce and topped with crispy ginger and garlic.
Ingredients
2 x 125g fillet steaks
350g asparagus
4 cloves of garlic, sliced
4cm piece of ginger, sliced
2 tbsp black bean sauce
1 tbsp red wine vinegar
1 tbsp olive oil
Directions
- In a large non-stick pan, gently fry the sliced garlic and ginger in olive oil over a medium heat until they are crisp and golden. Remove them from the pan and set aside.
- Trim the asparagus and add it to the hot, flavored oil in the pan.
- Season the steaks and add them to the pan with the asparagus. Turn the heat to high.
- Cook for 3 minutes, turning everything regularly, until the steak is medium-rare and the asparagus is tender.
- Toss in the black bean sauce and the red wine vinegar and stir for one minute to coat everything.
- Slice the steaks, serve with the asparagus, and sprinkle the crispy garlic and ginger over the top.
Notes
- The most important tip for this recipe is to have all your ingredients prepped and ready to go before you start cooking, as stir-frying happens very quickly.
- For the most tender steak, be careful not to overcook it; a total of 3-4 minutes in the pan is perfect for juicy, medium-rare fillet.
- Starting the garlic and ginger in a cold pan with oil is the secret to getting them perfectly crispy without burning.
- Don’t overcrowd the pan; use a large pan to ensure the steak and asparagus sear and stir-fry, rather than steam.