Trying to cut back on take-out food. Yes, I know how silly that sounds.

I have to admit: I don’t always make the healthiest of choices when I’m ravenous, strapped for time and ordering something online. Anything with melted cheese and 2500 calories is fair game then. Also, it’s pretty expensive—especially in the Netherlands.

So I’ve been working on creating several quick dinner ideas. Those are the best, really, good food on the table in no time with minimal effort. Stir-fries are really high on my ‘delicious, healthy and fast’ dinner list so a stir-fry it is. One with a mildly creamy black pepper sauce that packs a lot of punch.

Are you as glad as I am asparagus season started again? Been waiting for so long.

Let’s cook!

Stir-fry:

14oz/400gr quality steak
1 pound green asparagus
2 shallots
5 large mushrooms
1 small garlic clove
2 tbsp oil
salt & pepper to taste

 
Sauce:

1 cup beef broth
1/4 tsp ground ginger
2/3 tsp black pepper
1/4 to 1/2 tsp worcestershiresauce
1 tsp cornstarch (whisked with some water)
1 tsp lemon juice
1 tbsp creme fraiche
1 oz butter

Directions:

 
Technically you don’t have to peel green asparagus. When I stir-fry them I always do. Your call.
 

Coarsely chop the shallots. Mince the garlic. Clean and slice the mushrooms and turn the asparagus into bit-sized pieces.

This is a really good cut: petite tender (beef shoulder) but use what you have on hand. Thinly slice it and lightly season with salt and pepper.

The petite tender is known as Diamanthaas or Jodenhaas in the Netherlands.

Grab a saucepan and combine the broth, ground ginger, black pepper, lemon juice and worcestershiresauce. Bring it to a boil and simmer over low heat for 5 to 7 minutes.

Heat a wok or non-stick stir-fry pan and add 2 tbsp oil. Add the beef strips.

Quickly brown the steak. Because of the high heat and thin pieces of steak, this goes really fast.

 
Transfer the beef to a plate and use aluminium foil to keep it warm.
 

Add the asparagus and give them 3 to 5 minutes while continuing to stir them. These were pretty thick!

Gives you time to finish the sauce with a tbsp creme fraiche, the cornstarch and a knob of butter. Season to taste.

 
Don’t let the sauce boil anymore after adding the creme fraiche! Just keep it warm.
 

Add the onion and keep stirring for an extra minute.

In with the mushrooms and garlic. Add a sprinkling of salt and pepper.

And pretty soon the asparagus are tender and your kitchen smells utterly divine.

Put the beef in with the stir-fry and give it a few seconds to mix.

 
Serve with rice, skillet baked potatoes, pasta or even mashed potatoes! Whatever makes your skirt fly up, it’ll all taste delicious. Serve the sauce on the side.
 

This is such a quick and delicious dinner.