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Quick-cooking and full-flavored skirt steak is perfect for stir-fries. Just be sure to slice it across the grain so the steak stays tender as it cooks.

EatingWell Magazine, April 2021


Credit: Jason Donnelly

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl.

  • Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, 4 to 5 minutes. Transfer to a clean plate.

  • Add the remaining 1 tablespoon oil, asparagus and bell pepper to the pan; cook, stirring occasionally, until almost tender, about 4 minutes. Stir in scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the sauce and add it to the pan along with the steak. Cook, stirring occasionally, until the sauce thickens, about 1 minute. Garnish with scallion greens.


Black bean-garlic sauce, a thick condiment made with garlic and fermented black beans, brings umami, salty, earthy flavor to this stir-fry. Find it in most well-stocked grocery stores and Asian markets.

Nutrition Facts

1 1/4 cups
350 calories; fat 22g; cholesterol 78mg; sodium 769mg; carbohydrates 12g; dietary fiber 3g; protein 26g; sugars 4g; niacin equivalents 10mg; saturated fat 5g; vitamin a iu 2457IU; vitamin b6 1mg.