Asparagus Beef Cashew Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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As appetizing to the eye as it is to the palate, this stovetop specialty features lots of vegetables, beef and crunchy cashews. A local restaurant once handed out asparagus recipes, including this one, Joyce Huebner writes from Marinette, Wisconsin. Ingredients:
2 tablespoons cornstarch |
1 cup beef broth |
3 tablespoons soy sauce |
1/2 teaspoon sugar |
2 tablespoons canola oil |
2 whole garlic cloves |
2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces |
2 medium onions, halved and thinly sliced |
1 medium sweet red pepper, julienned 1 large carrot, cut into 2-1/2-inch strips |
2-1/2 cups sliced cooked roast beef (2-1/2-inch strips) |
1 cup salted cashew halves |
hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir for 1 minute or until lightly browned; discard garlic.
2. Stir-fry the asparagus, onions, red pepper and carrot for 15-20 minutes or until crisp-tender. Add roast beef heat through. Stir reserved sauce; add to the span. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with cashews. Serve with rice. Yield: 4-6 servings.
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