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Sauteed Beef with Asparagus and Corn


This stir-fry of beef and vegetables is quick enough for a weeknight supper.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006


  • 2 tablespoons olive oil
  • 1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
  • 10 ounces shiitake mushrooms, stems discarded (caps halved if large)
  • 1 (10 ounces) frozen corn kernels, unthawed
  • Coarse salt and freshly ground pepper
  • 3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
  • 1 tablespoon cornstarch


  1. In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.

  2. Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.

  3. Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

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