Asparagus Stir-Fried with Braised Beef Shank

Why people make this dish

Asparagus is a vegetable Bro Niu reaches for regularly, and it pairs particularly well with braised beef shank. The combination is both tasty and sensible: asparagus has long been regarded in Chinese food therapy as an excellent companion for meat, because classical texts note that it “counteracts the toxins of various meats.” Beyond that, asparagus is rich in antioxidants, and Bro Niu considers it a smart regular addition for anyone who spends a lot of time in front of screens or electromagnetic devices.

Who it suits / who should be cautious

• Suited to most adults as a nourishing everyday side dish
• Good for those with a reduced appetite or who want a lighter, fresher way to enjoy beef
• Caution: asparagus is considered a “fa wu” (activating food) in Chinese dietary tradition — people with active skin conditions such as psoriasis are advised to eat it sparingly

Why these ingredients (the food-therapy logic)

• Asparagus (lu sun): Traditionally associated with clearing heat, supporting the lungs, and countering the heaviness of rich meats; modern research also highlights its antioxidant and anti-inflammatory properties
• Beef shank (jin qian zhan): A lean, collagen-rich cut that is nourishing and easy to digest when slowly braised; beef is traditionally considered to support the spleen and stomach
• Carrot (hong luo bo): Adds sweetness, color and beta-carotene; associated with nourishing the liver and supporting eye health
• Ginger and garlic: Warm aromatics that aid digestion and brighten the overall flavor

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Braised beef shank	about 250 g (half a piece)	Pre-braised; slice thinly before stir-frying
Asparagus	4 spears	Trim the tough base; peel if the skin is fibrous
Carrot	about 80 g (1 segment)	Peeled and sliced
Minced garlic	to taste
Minced ginger	to taste
Cooking oil	2 tablespoons
Rice wine	a splash
Light stock or water	a small amount
Salt and light soy sauce	to taste

Method

1. Slice the braised beef shank thinly and set aside.
2. Wash the asparagus, trim off the tough lower portion, and peel any fibrous skin from the lower third of each spear. Cut into diagonal sections.
3. Peel the carrot and slice into thin pieces.
4. Heat 2 tablespoons of oil in a wok over high heat. Add the minced ginger and garlic and stir-fry until fragrant.
5. Add the asparagus and carrot slices and toss over high heat.
6. Add the sliced beef shank, splash in a little rice wine, and continue to stir-fry everything together.
7. Add a small splash of stock or water and season with salt and soy sauce. Cook until the liquid has mostly evaporated.
8. Plate and serve immediately.

Bro Niu’s tips

If you buy more asparagus than you need, wrap the leftover spears in kitchen paper and store them in the refrigerator. They will keep for two or three days, but do not leave them much longer as they deteriorate quickly.

To make your own braised beef shank: briefly blanch the shank in boiling water to remove impurities. In a pot, fry sliced shallots and ginger in a little oil until fragrant, then add the blanched shank. Splash in rice wine and enough water to cover the meat. Add a packet of braising spices, light soy sauce and rock sugar to taste. Simmer gently for about an hour, then pierce the meat with a metal skewer to help the flavors penetrate, and continue simmering for another hour until tender. Allow to cool before slicing thinly.

Community questions answered (selected)

• Q (Cindy): How do I make braised beef shank at home? And can pregnant women eat this dish? Bro Niu: Use one small packet of braising spice mix, 3 slices of ginger and 3 shallots (sliced). Blanch the shank first, then fry the shallots and ginger until fragrant, add the shank, splash in rice wine and add water to cover. Season with light soy sauce and rock sugar. Simmer on low heat for about half an hour, then pierce with a skewer to help the flavor go in, and cook for another hour until tender. Let it cool and slice thinly before serving.

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Published April 10, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.