Weeknight dinners don’t have to be a whole production, and this shaved steak recipe proves it. You get tender shaved beef, crisp asparagus, and a savory sauce that tastes like takeout in the best way, but it comes together fast with minimal effort. It’s one of those recipes where you follow a few simple steps and suddenly you’ve got a dinner that feels impressive. Serve it over rice, and you’ve got a quick, satisfying meal that hits hard after a long day.
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Why You'll Love This Shaved Steak Recipe
I’m a big fan of quick stir-fries, but this one feels a little special because the shaved steak cooks so fast and stays tender, and the asparagus adds that fresh, crisp bite that makes the whole dish feel bright. The first time I made it, I was honestly surprised by how quickly it came together. It was one of those “wait, that’s it?” dinners, but the flavor tasted like something I would’ve ordered out.
The sauce is the reason you’ll keep making it. It’s savory with a little sweetness from brown sugar, and it coats everything perfectly without turning heavy or sticky. The steak stays tender, the asparagus stays crisp, and the whole thing tastes bold and balanced. When you can make something this satisfying in under 30 minutes, it becomes a weeknight staple fast.
Ingredients
- 1 lb shaved beef
- 1 tablespoon cornstarch
- ¼ cup low sodium soy sauce
- 1 tablespoon ginger, grated
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon brown sugar
- 2 tablespoon neutral oil
- 1 bunch asparagus, trimmed and chopped into 2-inch pieces
- 2 green onions, sliced and separated into whites and greens
- 1 tablespoon sesame seeds
- Rice for serving
How To Make Shaved Steak Stir Fry
Step 1: Prep the Beef and Marinade
In a bowl, toss the shaved beef with cornstarch and let it sit for 10 minutes. Then, whisk together soy sauce, ginger, garlic, salt, pepper, and brown sugar in a separate bowl. Lastly, pour half the marinade over the beef and reserve the rest.
Step 2: Cook the Beef
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the beef and sear for 2-3 minutes until browned. Remove from the skillet and set aside.
Step 3: Stir-Fry the Asparagus
In the same skillet, heat the remaining oil. Then, add the asparagus and the white parts of the green onion. Stir-fry for 2-3 minutes until crisp-tender.
Step 4: Combine and Finish the Dish
Return the beef to the skillet and pour in the reserved marinade. Stir everything together and cook for 1-2 minutes until the sauce thickens slightly.
Step 5: Garnish and Serve
Remove the skillet from the heat, sprinkle with green onion tops and sesame seeds, and serve immediately over rice.
Expert Tips To Make The Best Shaved Steak Recipe
- Use shaved steak on purpose and keep it cold until cooking. Shaved beef cooks extremely fast, which is why this recipe works so well for weeknights. Keep it cold in the fridge until you’re ready to toss it with cornstarch and cook it. Warm steak tends to stick together and can steam instead of sear, which means less browning and a tougher texture.
- Coat the beef evenly with cornstarch and let it sit. That 10-minute rest isn’t just busywork. The cornstarch helps the marinade cling to the beef and creates a thin coating that sears nicely in the pan. It also helps the sauce thicken quickly at the end so it coats the steak and asparagus instead of pooling at the bottom.
- Do not marinate shaved steak too long. Shaved beef is thin, so it absorbs flavor quickly. Pouring half the marinade over the beef right before cooking is perfect. If it sits too long, it can turn a little mushy and won’t brown as well. This is why reserving half the marinade for the end is a great move. You get bold flavor without sacrificing texture.
- Get the skillet hot before the steak goes in. You want a quick sear, not a slow simmer. Heat the oil until it shimmers, then add the beef in an even layer. If the pan isn’t hot enough, the steak releases liquid and starts steaming, which keeps it from browning and can make it chewy.
- Cook the steak in a single layer and do it in batches if needed. Overcrowding is the fastest way to ruin a stir fry. If there’s too much beef in the pan, the temperature drops and you get gray, watery meat instead of browned steak. Two quick batches is better than one crowded batch every time.
- Pull the steak early and let carryover heat finish it. Shaved steak only needs 2 to 3 minutes to brown. It will keep cooking a bit while it rests and again when you return it to the pan. If you cook it fully the first time, it can end up overdone once everything comes together.
- Keep the asparagus crisp by cooking it fast. Asparagus should still have a little bite in a stir fry. Two to three minutes is usually perfect. If your asparagus is thick, slice it on a slight angle into smaller pieces so it cooks evenly and stays bright green.
- Use the white parts of the green onion early and save the green parts for the end. The white part cooks like a mild onion and adds flavor to the stir fry. The green part is best fresh, added at the end so it stays bright and gives the dish that fresh finish.
- Let the sauce simmer for a minute to thicken. Once you add the reserved marinade, keep everything moving and let it bubble briefly. The cornstarch from the beef helps thicken the sauce quickly, and that short simmer is what makes the stir fry glossy and coated instead of watery.
- Taste before serving and adjust quickly. Soy sauce brands vary, and shaved steak can soak up seasoning fast. Before you take it off the heat, taste the sauce. If it needs more salt, add a small splash of soy sauce. If it needs more sweetness, add a tiny pinch of brown sugar. If you want it brighter, a small squeeze of lime at the end is unreal.
- Serve immediately for the best texture. Stir fry is always best right off the heat. The steak stays tender, the asparagus stays crisp, and the sauce stays glossy. If it sits too long, the asparagus softens and the sauce thickens more than you want.
Shaved Steak Recipe FAQS
What is shaved steak, and where do I find it?
Shaved steak is very thinly sliced beef, often sold as “shaved beef” or “steak-ums style” meat, and it’s commonly used for cheesesteaks. You can usually find it near the packaged beef in the meat section. If you cannot find it, ask the butcher to thin-slice steak for you.
What cut of beef is best if I can’t find shaved steak?
Flank steak, sirloin, or ribeye all work. Freeze the steak for 20 to 30 minutes to firm it up, then slice it as thin as possible against the grain. Thin slices are what keep this stir fry tender and fast.
How do I keep shaved steak from getting tough?
Cook it hot and fast. The biggest mistake is cooking shaved beef too long or overcrowding the pan, which makes it steam and turn chewy. Sear it quickly, remove it, then add it back at the end just long enough to warm through.
Why toss the beef with cornstarch first?
Cornstarch helps the beef brown better, keeps it tender, and helps the sauce thicken so it coats the steak and asparagus instead of being watery. It’s the easiest way to get that glossy takeout-style stir fry finish.
Can I make shaved steak stir fry ahead of time?
It’s best fresh, but you can prep everything ahead. Mix the sauce, slice the asparagus, and cut the green onions. Cook right before serving so the steak stays tender and the asparagus stays crisp. If you have leftovers, reheat gently and expect the asparagus to soften a bit.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to loosen the sauce, or microwave in short bursts, stirring often.
Can I use frozen asparagus?
Yes, but fresh gives the best crisp texture. If you use frozen, thaw and drain well first, then stir fry quickly. Frozen asparagus softens faster, so reduce the cook time and add it later so it doesn’t turn mushy.
Can I make this stir fry spicy?
Absolutely. Add red pepper flakes, a spoonful of chili garlic sauce, or a drizzle of sriracha to the sauce. You can also add sliced fresh jalapeño with the asparagus for extra heat.
What should I serve with shaved steak stir fry?
Rice is the classic, especially because it soaks up the sauce. It’s also great over noodles, cauliflower rice, or in lettuce wraps if you want something lighter. For a hearty meal, serve it with these loaded potato skins.
My Final Thoughts
This shaved steak stir fry is a fantastic balance of savory, sweet, and fresh flavors. It’s quick to whip up, perfect with rice or noodles, and a dinner you’ll come back to again and again. Give it a try, I promise it’s worth it! Oh, and if you do, let me know how it goes for you in the comments below.
More Beef Recipes To Try Next
Shaved Steak Stir Fry
Weeknight dinners don’t have to be a whole production, and this shaved steak recipe proves it. You get tender shaved beef, crisp asparagus, and a savory sauce that tastes like takeout in the best way, but it comes together fast with minimal effort. It’s one of those recipes where you follow a few simple steps and suddenly you’ve got a dinner that feels impressive. Serve it over rice, and you’ve got a quick, satisfying meal that hits hard after a long day.
Ingredients
- 1 lb shaved beef
- 1 tablespoon cornstarch
- ¼ cup low sodium soy sauce
- 1 tablespoon ginger, grated
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon brown sugar
- 2 tablespoon neutral oil
- 1 bunch asparagus, trimmed and chopped into 2-inch pieces
- 2 green onions, sliced and separated into whites and greens
- 1 tablespoon sesame seeds
- Rice for serving
Instructions
- In a bowl, toss the shaved beef with cornstarch and let it sit for 10 minutes. Then, whisk together soy sauce, ginger, garlic, salt, pepper, and brown sugar in a separate bowl. Lastly, pour half the marinade over the beef and reserve the rest.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated steak and cook for 2-3 minutes until browned. Remove the steak from the pan and set aside.
- Add the remaining oil to the skillet, followed by the asparagus and the white parts of the green onions. Stir fry for 2-3 minutes until the asparagus is tender but still crisp.
- Return the cooked steak to the skillet, then pour in the reserved marinade. Stir everything together and cook for an additional minute, allowing the sauce to thicken slightly.
- Remove the skillet from heat and garnish the stir fry with the green parts of the green onions and sesame seeds. Serve immediately over a bed of rice.
Nutrition Information:
Yield:
4Serving Size:
1 CupAmount Per Serving: Calories: 428Total Fat: 27gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 99mgSodium: 787mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 33g
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