My Creation: the Steak & Asparagus Stir-fry Salad

Do you ever crave one food, but know you should have a salad instead?

That’s me.

But the other night, that very feeling inspired me to create this little recipe I like to call a ‘Stir-fry Salad’!  A what? OK, stay with me here – the concept does actually make sense!

Simply make a quick stir-fry of flank 🥩 steak, asparagus & 🫑 peppers, add a super simple sauce made from broth & oyster sauce, thicken it with a little cornstarch, and then serve over chopped 🥬 kale. (Of course, serving over steamed rice would be delish too!)

I love how the heat from the stirfry softens the greens just enough, and you get all the takeout 🥡 feels, while getting your salad in too! Win-delicious win! 🙌

Tips for Preparing Kale

Here are my tips for preparing kale, if you are unfamiliar.  This is what Lacinato kale looks like (again, not curly kale) so you know what to look for. 

This second picture shows how to easily strip the tough center vein out, by folding in half longways, and slicing it out.  Then you chop the long pieces into tiny chards.  It takes a little time, but it’s so worth it! 

My Creation: the Steak & Asparagus Stir-fry Salad

Recipe by @thetastybitsCourse: Beef, SaladsCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

It’s a Stir-fry AND a Salad! Quick-cooking flank steak is added to an asparagus & bell pepper stir-fry, then served over chopped kale – tenderizing the greens, and keeping it low carb!

Ingredients

• 1 bunch Lacinato (a.k.a. Dinosaur kale) – center vein stripped & finely chopped

• 1/2 cup low sodium broth – beef or vegetable

• 2 tbsp Oyster Sauce (find on the International aisle at grocery)

• 2 tbsp dry sherry

• 4 teaspoons corn starch – divided

• 1 lb flank steak – thinly sliced across the grain

• 3 tbsp oil – canola or vegetable oil – divided

• 1 lb fresh asparagus – trimmed and cut into thirds

• 1 large red bell pepper – thinly sliced

• 2 scallions – thinly sliced – divided

• 2 cloves garlic – minced

Directions

• Make sauce by whisking broth, oyster sauce, dry sherry and 2 teaspoons of the corn starch together – set aside.
• Heat 2 tablespoons of the oil in a wok or large skillet over Medium-High heat. Add the steak & cook 4-5 minutes, flipping over halfway through. Transfer to a plate & cover with foil to keep warm.
• Add the remaining 1 tablespoon of oil to the skillet, add asparagus & bell pepper to the pan – cook, stirring occasionally about 4 minutes. Stir in the garlic & half of the scallions, stirring until fragrant about 30 seconds.
• Whisk sauce again, and add to sauce & steak to the skillet. Cook, stirring occasionally until sauce thickens, about 1-2 minutes.
• Serve over chopped kale (or rice) and garnish with remaining scallions. Enjoy!

Notes

• Note – Kale is a hearty green, & I prefer it chopped finely. (I mean like the size of confetti!) Also I prefer Lacinato Kale (also called Dinosaur Kale), but curly Kale is fine too if that is your preference.