Name: bison & asparagus stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup beef broth; 3 tablespoons oyster sauce; 2 tablespoons mirin ((or dry sherry)); 1 tablespoon soy sauce; 1 tablespoon honey; 2 teaspoons cornstarch ((cornflour)); 1 tablespoon coconut oil ((or canola, peanut or avocado)); 4 garlic cloves, sliced; 1 tablespoon chopped fresh ginger; 1 lb ground bison or beef ((500g)); 2 bell peppers, seeds & membrane removed & discarded, sliced ((capsicum)); 1 bunch (1 lb/500g) asparagus, trimmed of tough, woody ends then cut into thirds; 8 oz can sliced water chestnuts, drained ((250g)); 1 teaspoon coarsely ground pepper; 8 green onions, trimmed then cut into 1-inch lengths ((2.5cm)); steamed jasmine rice (to serve (optional))

Bison & asparagus stir-fry comes together quickly once you’ve got all the veggies chopped, aromatics ready, sauce ingredients stirred & ready to be thrown into the wok. It’s important to have all your prep done before heating that wok. Using ground meat in a stir-fry – it can be anything you fancy – pork, chicken or beef, I used bison (yep, hence the name), helps to speed up the prep work.

Most stir-fries make a healthy way to enjoy a daily serving or more of veggies. They’re fairly quick to prep, especially if you have better- than-novice knife skills. Plus they cook in mere minutes. Use one to three different veggies (don’t be tempted to use more or you’ll overcrowd the wok); something with crunch – cashews, almonds, water chestnuts; a protein; aromatics & some salty sauce. A stir-fry is perfect for a busy weeknight served with steamed jasmine rice or noodles. Also, if you’re looking for a decent wok, my recommendation is a flat-bottomed, carbon steel wok with wooden handles. Over time it will blacken & become well-seasoned. You can buy one for about 20 bucks from a local Asian market. No need to buy an expensive one.

Print Recipe

bison & asparagus stir-fry

Using ground meat in a stir-fry cuts down on some of the prep work plus it cooks quickly & easily. Have everything all prepped & ready to go before you start the recipe, including the ingredients for the sauce. If you’re serving rice, then have that on cooking. Once everything is prepped, it comes together quickly.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Main Course

Cuisine: Chinese

Servings: 4

Ingredients

1/3 cup beef broth
3 tablespoons oyster sauce
2 tablespoons mirin (or dry sherry)
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons cornstarch (cornflour)
1 tablespoon coconut oil (or canola, peanut or avocado)
4 garlic cloves, sliced
1 tablespoon chopped fresh ginger
1 lb ground bison or beef (500g)
2 bell peppers, seeds & membrane removed & discarded, sliced (capsicum)
1 bunch (1 lb/500g) asparagus, trimmed of tough, woody ends then cut into thirds
8 oz can sliced water chestnuts, drained (250g)
1 teaspoon coarsely ground pepper
8 green onions, trimmed then cut into 1-inch lengths (2.5cm)
steamed jasmine rice to serve (optional)

Instructions

Combine broth, oyster sauce, mirin, soy sauce, honey & cornstarch together in a small measuring jug, stirring until smooth; set aside.
Heat a large wok or deep frying pan over high heat. Melt the oil. Add the beef & stir-fry for 4 to 5 minutes or until browned & the juices have evaporated.
Add garlic & ginger & stir-fry for 1 minute or until fragrant.
Add bell pepper, asparagus & water chestnuts. Stir-fry for 2 minutes or until asparagus is bright & tender-crisp. Stir the sauce mixture & add, stir-frying until well combined.
Add coarse-ground pepper & green onion; stir-fry 1 minute until hot. Serve with rice if desired.