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Stir Fry Velvet Beef and Asparagus

Stir Fry Velvet Beef and Asparagus

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20 minutes
  • Beef Velveting Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 75 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Gluten Free
  • Diet: Kosher


Stir Fry Velvet Beef and Asparagus is a wonderful blend of seasonal asparagus and velvety smooth stir fried beef, coated with a slightly spicy sauce. The meat is tenderized using a process called velveting, which gives the beef that soft tender taste you find in your favorite Chinese restaurant. Served with rice it’s a fabulously colorful and delicious dinner. If there are any leftovers, those are pretty incredible too!


Units Scale

For the Beef Velveting

  • 1 pound chuck steak thinly sliced to 1/8-inch
  • 1 1/2 teaspoons baking soda

For the Sauce

  • 1/2 cup white wine
  • 1 tablespoon soy sauce
  • 1/4 cup sweet chili sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon corn starch

For the Stir Fry

  • 2 tablespoons toasted sesame oil
  • 1 tablespoon garlic oil or 1 tablespoon avocado oil plus 1 clove minced garlic (add the garlic with the ginger)
  • 1 pound of asparagus, cut diagonally into 2-inch pieces
  • 1 large red pepper, thinly sliced
  • 1 (8-ounce) can whole water chestnuts, drained, chestnuts cut in half
  • 1 cup green onion, sliced diagonally (around 4 large)
  • 1 teaspoon minced fresh ginger
  • white sesame seeds for garnish
  • Cooked rice for serving.


For the Beef Velveting

  1. In a medium bowl, massage the baking soda into the beef.  Cover with plastic wrap and refrigerate for 30-45 minutes.   Do not allow the beef to rest longer than that or it will alter the makeup of the beef.
  2. Rinse the baking soda off of the beef, then pat dry.  

For the Sauce

  1. While the beef is resting in the refrigerator, prepare the sauce.
  2. In a medium bowl, whisk together the wine, soy sauce, chili sauce, toasted sesame oil and corn starch until completely blended and no lumps are visible.  Set aside.

For the Stir Fry

  1. Heat a large wok over a medium/high flame until hot. Add the toasted sesame oil and garlic oil/avocado oil and heat the oil until it shimmers in the pan.
  2. Stir fry the dry beef in the hot oil until its lightly browned, then add in the asparagus and cook for around a minute stirring constantly.
  3. Add in the red pepper, water chestnuts and fresh ginger (and garlic if using) tossing to combine.  
  4. Pour the sauce over the stir fry and cook until the sauce is no longer cloudy and thickened.
  5. Stir in the green onions.
  6. Serve the Stir Fry Velvet Beef and Asparagus over hot cooked rice garnished with sesame seeds.



If velveting the beef is intimidating, you can skip this step.

I understand that not everyone has garlic oil, so there is a substitution of one tablespoon of avocado oil plus one clove minced fresh garlic.  Please add the garlic at the same time as the minced ginger.

You can make this dish year round using frozen asparagus or frozen broccoli.  Make sure to completely defrost the vegetables and drain out any liquid before using.


  • Serving Size:
  • Calories: 434
  • Sugar: 6.2 g
  • Sodium: 891.9 mg
  • Fat: 21.5 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 17.1 g
  • Fiber: 4.2 g
  • Protein: 40.2 g
  • Cholesterol: 122.4 mg
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