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Quick Steak Stir-Fry

Servings: 2

Just a few ingredients create an explosion of flavor in this dish, thanks in large part to funky, fermented black bean sauce, which be found in the Asian section of well-stocked supermarkets or in Asian markets. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.


  • 4 cloves of garlic
  • 1-1/2-inch piece of fresh ginger
  • 1 Tbs. olive oil
  • 12 oz. asparagus
  • 2 4-1/2-oz. beef tenderloin steaks
  • Sea salt and black pepper
  • 2 Tbs. black bean sauce
  • 1 Tbs. red wine vinegar

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 90
  • Sodium (mg): 1330
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 27


  • Peel and very finely slice the garlic and ginger. Put it into a large cold non-stick frying pan with 1 Tbs. of olive oil, and place on a medium heat, stirring regularly. Once crisp and lightly golden, scoop out of the pan and put aside, leaving the garlicky oil behind. Line up the asparagus spears and trim off the woody ends, then add the spears to the hot pan. Season the steaks with sea salt and black pepper, add alongside the asparagus, and turn the heat up to high. Cook for just 3 minutes, turning everything regularly.
  • Toss in the black bean sauce and 1 Tbs. of red wine vinegar for 1 minute. This will give you medium-rare steaks. Alternatively, cook to your liking. Slice the steaks, dish up, then scatter over the crispy garlic and ginger.


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