Stir-Fried Beef & Asparagus; blondes and pinks

We can never predict precisely how much asparagus to buy.

After 2 or 3 meals we usually end up with too much to add to the current night but not enough for another full serving.

That’s when I get to make a stir-fry or risotto.

On another subject…. Did I ever mention that we can buy beef by breed?

When I buy ground beef, for example, I can get a generic package of ground beef, or a package of Blonde d’Aquitaine which is the preferred breed locally or of Charolais, which was the preferred breed where we lived in the north of France.

Sometimes, in some supermarkets, there are photos of the farmers who raised the cattle above the meat counter.

Stir-Fried Beef & Asparagus

Total time: 25 minutes


  • 12oz (360gr) ground beef
  • 1 leek, sliced
  • 2 green garlic, sliced  substitute 2 cloves garlic, minced
  • 1/2 red pepper, cut into matchstick
  • 6oz (180gr) asparagus, cut into 1 1/2″ (4cm) lengths
  • 3/4 cup (4oz,120gr) peas, frozen, no sauce
  • 1/2 cup (4oz, 120ml) beef stock
  • 1 tbs sherry
  • 1 tbs tamari or soy sauce
  • 1 tbs olive oil
  • 1 tsp sesame or walnut oil
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown or regular Basmati rice
  • 1 cup (8oz, 240ml) beef stock or whatever your rice calls for

Stir-Fried Beef & Asparagus


  • Cook rice according to package instructions.
  • When done, remove from heat and fluff with a fork.
  • In a large nonstick skillet heat oils over medium-high heat.
  • Add leek, pepper, asparagus, green garlic, and stir-fry 6 – 8 minutes.
  • Remove to a plate.
  • Add beef to skillet and sauté, breaking it up as it browns.
  • When beef is browned, return vegetables to skillet and add peas, stock, sherry, and tamari or soy sauce.
  • Cover, reduce heat to medium-low and let simmer 5 minutes or until vegetables are tender.
  • Dissolve cornstarch in water.
  • Turn the heat up under the skillet and add the cornstarch mixture, stirring constantly until thickened.
  • Spoon over rice and serve.

Print Recipe

I call this ‘Nude Blondes Basking in the Sun’


We have such pretty spring flowers in the nooks and crannies around our house.


I only know this flower by what my mother called it….



It’s an apt name….

They are a delicate little flower that grow in the shade and open up when the suns finds them through the branches.

I give the dogs credit for my flower photos. If I didn’t have to be outside, chasing after them and tossing kibble for them I would miss a lot of what is growing around us.

Last update on April 25, 2016

5 thoughts on “Stir-Fried Beef & Asparagus; blondes and pinks”

  1. I like the way the French label the origin of their food even down to the breed of cattle. It adds an interest to shopping as well.
    We have a couple of farms near us which sell both strawberries and asparagus direct. Their signs list both so I know I will be able to get plenty of fresh asparagus next year.

    Stir fries, risottos and salads in summer are such a tasty way of using up those few bits lurking in the fridge which otherwise would end up being thrown away. I hate wasting good food!

  2. Very interesting about the breeds. The only time I see that here is at Greenfield Village and only because they have a self-sustaining farm in the Firestone farm.

    Those flowers are part of the Viola family but I can’t think of the name right now.

  3. Gill, our local asparagus source started hauling it all to the coast last year so we’re out of luck there. Strawberries we can get from a different farmer. We waste very little – maybe it’s an age thing lol

    Kate, and the smiling face of the farmer on a poster above the meat counter… Where we lived before we bought beef right from the farmer (and chickens and eggs) – but he was a close neighbor that we got to know.

    nighstmusic, – this the name i know ‘Pinks’ lol. Where I grew up in Wisconsin it was all Herefords = but never labeled.

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