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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
2 tablespoon(s) reduced-sodium soy sauce, divided |
2 tablespoon(s) dry red wine or beef broth, divided |
1/2 pound(s) beef top sirloin steak, cut into thin strips |
1 tablespoon(s) cornstarch |
1/2 cup(s) water |
4 teaspoon(s) canola oil, divided |
1 small onion, thinly sliced |
1 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces |
2 celery ribs, thinly sliced |
1 garlic clove, minced |
1/8 to 1/4 teaspoon(s) crushed red pepper flakes |
hot cooked rice, optional |
Directions:
1. • In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside.
2. • In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
3. • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.
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