Beef & Asparagus Stir Fry

Step 1:

In a medium bowl, mix together sesame oil, corn flour, tamari sauce, mirin and garlic until smooth. Add the sliced beef, and mix well. Marinate for 20 minutes.

Step 2: 

Cook the brown rice as directed on the packaging if using.

Step 3: 

Dry roast the sesame seeds in a frying pan, then transfer to a plate to cool.

Step 4: 

Dissolve the beef stock cube in the 200ml boiling water.

Step 5: 

Heat a large non-stick frying pan or wok over high heat. Add the beef and stir-fry until lightly browned and tender, 1 to 2 minutes. Transfer the beef to a plate.

Step 6: 

Add the rapeseed oil to the frying pan or wok then add the shallots and cook until translucent over a medium heat. Add the shiitake mushrooms and garlic together with 100ml of the stock continue to cook for 2 minutes stirring continuously over a medium heat. Then add the asparagus with the remaining 100ml stock and cook for 5 minutes, until tender.

Step 7: 

In a mixing bowl mix the honey together with the tamari soy sauce and then pour over the asparagus and bring to a boil over a high heat for 2 minutes. Return the beef to the frying pan or wok and toss to mix the ingredients thoroughly and cook for another 2-3 minutes. Check for taste and serve with brown rice.

Step 7: 

Garish with toasted sesame seeds and coriander.

LISA’S TIPYou can serve this stir-fry with gluten-free noodles. They are available in most good health shops and supermarkets. They are very quick to prepare and are a great alternative to rice if you prefer. You can also serve this stir-fry with cauliflower egg fried rice. I have also made this dish with variety of cuts of Beef if you prefer such as Sirloin and Rump, just as delicious!

Enjoy x








40 mins

Prep Time

15-20 mins

Cook time


460g rib eye steaks (approx. 2 steaks), sliced into ½ inch strips

250g Asparagus, trimmed, peeled all the way down the stalk and cut into 3 pieces diagonally

125g shiitake mushrooms, sliced

2 enchlion shallots, finely sliced

2 tbsp. rapeseed or groundnut oil

1 beef stock cube (Knorr), dissolve in 200ml boiling water

2 garlic cloves, crushed

2 tbsp. tamari soy sauce (gluten-free)

3 tbsp. honey


2 tsp. sesame oil

2 tbsp. corn flour

2 tbsp. tamari soy sauce (gluten-free)

2 tbsp. mirin

2 garlic cloves, crushed


brown rice, to serve

1 handful sesame seeds, toasted