Lemongrass Beef with Asparagus

5 from 1 vote

Lemongrass Beef with Asparagus

This beef dish is marinated the day before with fragrant lemongrass and garlic. Because it is already prepped, it comes together quickly with pan charred asparagus and a fast browning of the meat for a delicious and easy weeknight meal.

Course Main Course

Cuisine Asian

Keyword asian, asparagus, beef, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 296kcal

Author Jenny Ross

Ingredients

Marinade

1/4 teaspoon baking soda
3 tablespoons sake or dry white wine, optional
2 tablespoons coconut aminos
1/2 tablespoon fish sauce optional, but adds umami
1 tablespoon lemongrass paste
2 cloves garlic minced

To Finish

1 1/2 pounds top sirloin sliced thin
1 tablespoon avocado oil divided
1 pound asparagus ends trimmed and cut into 1-inch pieces

Get Recipe Ingredients

Instructions

Combine the marinade ingredients in a large bowl and then toss the beef with the marinade so that it is coated evenly. Cover and refrigerate overnight.
Heat the oil in a large pan over high heat. When hot, add the asparagus and toss to coat in the oil. Let cook on high heat without stirring for several minutes to char the asparagus in spots. Then toss and char without stirring again a couple more times, about 5-10 minutes in total.
Transfer the asparagus to a bowl and do not clean the pan.
Add a bit more oil and then add the beef. Cook on high until the beef is cooked though and browned, about 5-10 minutes. Add back the asparagus and toss to combine and heat through. Serve.

Notes

Ask your butcher to cut the beef as thinly as possible. Alternatively, freeze the meat for about an hour to firm it up before cutting, which will help you get thinner slices. Cut across the grain for the most tender results.

Nutrition