Beef with Corn and Asparagus Recipe

Savory beef with tender yet crispy corn and asparagus spears
Yield: 4    Preparation Time: 25 minutes    Cooking Time:
No need for a long list of ingredients to make this delicious recipe, just a few simple ingredients. . .and it cooks in just a few minutes, too!


340g of chuck steak beef, cut into 2-inch strips
450g of medium-sized asparagus, ends trimmed and cut into 1 and ½ inches
280g of frozen corn kernels, unthawed
250g of shitake mushrooms, without the stems
250ml of water
2tbsp of olive oil
1tbsp of cornstarch
Freshly ground pepper

Recipe Instructions

Sauteeing the veggies and preparing the beef

Put a large skillet over high heat and pour 1tbsp of olive oil. Saute the mushrooms, corn and asparagus and season it with a little salt and freshly ground black pepper. Stir. Cook the vegetables for about five minutes or until the asparagus has turned lightly brown. Once cooked, transfer the veggie mixture into a bowl and set aside.

Meanwhile, put the beef strips in a separate bowl and add the cornstarch and about ½ tsp of salt. Toss until all the meat has been thoroughly covered. Set aside.

Cooking the meat

Add the remaining one tbsp of olive oil into the skillet you have used earlier. Once hot, add the beef but do not stir. Let it cook for about two minutes or until one side has turned golden brown in color. Pour the water and let it boil. Toss every now and then allow to cook until the sauce has been reduced and has thickened. Serve hot.