Name: Balsamic Glazed Beef and Asparagus
Ingredients: 1.5 lbs Beef Sirloin Steak (or Flank Steak/Skirt Steak): Thinly sliced against the grain into bite-sized strips (approx. ¼ inch thick). Using quality beef like sirloin ensures tenderness, while slicing against the grain is crucial for preventing chewiness. Flank or skirt steak are also excellent, flavourful alternatives. Ensure it’s well-trimmed of excess fat.; 1 lb Fresh Asparagus: Woody ends trimmed, cut into 1.5 to 2-inch pieces. Choose spears that are firm and bright green, avoiding any that look limp or dull. Uniform pieces ensure even cooking.; 2 Tablespoons Olive Oil (or Avocado Oil): Divided. A neutral-flavoured oil with a relatively high smoke point is needed for searing the beef and sautéing the vegetables.; 3 Cloves Garlic: Minced. Fresh garlic provides the best aromatic flavour base; about 1 tablespoon minced.; 1/4 Cup Balsamic Vinegar: Good quality balsamic vinegar is key for the glaze’s flavour depth. Avoid overly thin or imitation varieties. Aged balsamic will offer a richer, sweeter profile.; 2 Tablespoons Low-Sodium Soy Sauce (or Tamari for Gluten-Free): Adds umami depth and saltiness to balance the sweetness of the glaze. Low-sodium variety helps control the overall salt content. Tamari is a great gluten-free alternative.; 1 Tablespoon Honey (or Maple Syrup/Brown Sugar): Provides the sweetness for the glaze and helps it caramelize. Adjust slightly based on the sweetness of your balsamic vinegar and personal preference.; 1 Teaspoon Dijon Mustard: Adds a subtle tang and complexity, helping to emulsify the glaze slightly.; 1/2 Teaspoon Red Pepper Flakes (Optional): For a gentle touch of heat to contrast the sweetness. Adjust the amount based on your spice tolerance.; 1 Teaspoon Cornstarch (Mixed with 1 Tablespoon Cold Water): Creates a slurry to thicken the glaze to the perfect coating consistency. Ensure the water is cold to prevent lumps.; Salt: To taste. For seasoning the beef before cooking.; Freshly Ground Black Pepper: To taste. For seasoning the beef and adding a pungent kick.; Sesame Seeds (Optional, for garnish): Toasted sesame seeds add a nutty flavour and visual appeal.; Fresh Parsley or Chives (Optional, for garnish): Chopped fresh herbs add a touch of freshness and colour before serving.

Ingredients

Scale

1.5 lbs Beef Sirloin Steak (or Flank Steak/Skirt Steak): Thinly sliced against the grain into bite-sized strips (approx. ¼ inch thick). Using quality beef like sirloin ensures tenderness, while slicing against the grain is crucial for preventing chewiness. Flank or skirt steak are also excellent, flavourful alternatives. Ensure it’s well-trimmed of excess fat.
1 lb Fresh Asparagus: Woody ends trimmed, cut into 1.5 to 2-inch pieces. Choose spears that are firm and bright green, avoiding any that look limp or dull. Uniform pieces ensure even cooking.
2 Tablespoons Olive Oil (or Avocado Oil): Divided. A neutral-flavoured oil with a relatively high smoke point is needed for searing the beef and sautéing the vegetables.
3 Cloves Garlic: Minced. Fresh garlic provides the best aromatic flavour base; about 1 tablespoon minced.
1/4 Cup Balsamic Vinegar: Good quality balsamic vinegar is key for the glaze’s flavour depth. Avoid overly thin or imitation varieties. Aged balsamic will offer a richer, sweeter profile.
2 Tablespoons Low-Sodium Soy Sauce (or Tamari for Gluten-Free): Adds umami depth and saltiness to balance the sweetness of the glaze. Low-sodium variety helps control the overall salt content. Tamari is a great gluten-free alternative.
1 Tablespoon Honey (or Maple Syrup/Brown Sugar): Provides the sweetness for the glaze and helps it caramelize. Adjust slightly based on the sweetness of your balsamic vinegar and personal preference.
1 Teaspoon Dijon Mustard: Adds a subtle tang and complexity, helping to emulsify the glaze slightly.
1/2 Teaspoon Red Pepper Flakes (Optional): For a gentle touch of heat to contrast the sweetness. Adjust the amount based on your spice tolerance.
1 Teaspoon Cornstarch (Mixed with 1 Tablespoon Cold Water): Creates a slurry to thicken the glaze to the perfect coating consistency. Ensure the water is cold to prevent lumps.
Salt: To taste. For seasoning the beef before cooking.
Freshly Ground Black Pepper: To taste. For seasoning the beef and adding a pungent kick.
Sesame Seeds (Optional, for garnish): Toasted sesame seeds add a nutty flavour and visual appeal.
Fresh Parsley or Chives (Optional, for garnish): Chopped fresh herbs add a touch of freshness and colour before serving.

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Instructions

Prepare the Beef: Pat the thinly sliced beef strips completely dry with paper towels. This step is crucial for achieving a good sear rather than steaming the meat. Season generously with salt and freshly ground black pepper. Set aside while you prepare the other components. Allowing the beef to sit at room temperature for about 15-20 minutes before cooking can also help it sear more evenly.
Prepare the Glaze: In a small bowl, whisk together the balsamic vinegar, low-sodium soy sauce (or tamari), honey (or maple syrup/brown sugar), Dijon mustard, and optional red pepper flakes. Ensure the honey is fully incorporated. Set this mixture aside.
Prepare the Cornstarch Slurry: In a separate, very small bowl, whisk together the cornstarch and cold water until completely smooth, with no lumps remaining. Set aside. This will be added later to thicken the sauce.
Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. The oil should shimmer slightly when hot. Add half of the seasoned beef strips to the hot skillet in a single layer, ensuring not to overcrowd the pan. Overcrowding will lower the pan temperature and cause the beef to steam instead of sear. Cook for 1-2 minutes per side, until nicely browned but still slightly pink inside. Work quickly to avoid overcooking. Remove the seared beef from the skillet using a slotted spoon and transfer it to a clean plate. Tent loosely with foil to keep warm. Repeat the process with the remaining 1 tablespoon of olive oil and the second batch of beef strips.
Sauté Aromatics and Asparagus: Reduce the heat to medium. Add the minced garlic to the same skillet (there should be residual oil and beef drippings – add a tiny bit more oil only if the pan looks completely dry). Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Immediately add the trimmed and cut asparagus pieces to the skillet.
Cook Asparagus: Sauté the asparagus, stirring occasionally, for about 4-6 minutes. The cooking time will depend on the thickness of your asparagus spears. Cook until they are tender-crisp – they should be bright green and retain a slight bite. Avoid overcooking, as mushy asparagus is undesirable. You can add a tablespoon of water or broth to the pan if it seems too dry, helping the asparagus steam slightly while sautéing.
Create the Glaze: Push the asparagus to one side of the skillet. Pour the prepared balsamic vinegar mixture into the empty side of the skillet. Bring it to a simmer, stirring constantly. Let it bubble gently for about 1-2 minutes, allowing the flavours to meld and slightly reduce.
Thicken the Glaze: Give the cornstarch slurry a quick re-whisk (as cornstarch can settle). Pour the slurry into the simmering balsamic mixture while whisking continuously. Continue to simmer and whisk for another 1-2 minutes, or until the sauce thickens to a glaze consistency that can coat the back of a spoon. It will thicken further as it cools slightly.
Combine and Finish: Return the seared beef (and any accumulated juices from the plate) back into the skillet with the asparagus and thickened glaze. Gently toss everything together to ensure the beef and asparagus are evenly coated in the glossy balsamic glaze. Cook for just another 30-60 seconds, allowing the beef to heat through completely. Be careful not to cook much longer at this stage, or the beef may become tough.
Serve: Remove the skillet from the heat immediately. Taste and adjust seasoning if necessary (though it likely won’t need extra salt due to the soy sauce). Serve the Balsamic Glazed Beef and Asparagus hot. Garnish with toasted sesame seeds and/or chopped fresh parsley or chives, if desired, for added texture and freshness.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 30g
Carbohydrates: 20g
Fiber: 5g
Protein: 45g