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satay beef with asparagus

by Dorothy Huang

Serves 4

(The photo shown here is double recipes. Do it in two separate batches, when double the recipe.)

1/2 pound flank steak

Marinade for beef:

1 tablespoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon oil


1 pound asparagus

Seasoning sauce:

1 teaspoon cornstarch
4 tablespoons water
1 teaspoon dark soy sauce
2 tablespoons satay paste


4 tablespoons cooking oil
/4 teaspoon salt
1 tablespoon oyster sauce
2 slices ginger, shredded
1 tablespoon chopped garlic

1. Cut flank steak lengthwise into strips 1 1/2 inches wide; then cut across the grain into 1/8-inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.

2. Wash and snap off the tough ends from asparagus.

3. Combine seasoning sauce ingredients together in a bowl. Mix well.

4. Bring 6 cups water to a boil in a large saucepan. Add 1 tablespoon oil. Blanch asparagus for 1 minute. Remove and drain well. Add ¼ teaspoon salt and oyster sauce. Mix thoroughly. Remove to an oval platter and arrange them neatly.

5. Heat 3 tablespoons oil in a wok over high heat. When hot, add ginger and garlic, then beef. Stir-fry for 1 to 2 minutes. Pour in seasoning sauce. Stir to thicken. Ladle beef over asparagus.  It makes an attractive presentation.

© Dorothy Huang, 2005


As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks. 

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