Asparagus Beef Stir-Fry (tomato) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound(s) lean ground beef (90% lean) |
2 cup(s) cut fresh asparagus (1-inch pieces) |
1 8-ounce can(s) sliced water chestnuts, drained |
1 5-ounce package(s) sliced fresh shiitake mushrooms |
1 teaspoon(s) minced garlic |
2 teaspoon(s) sesame oil |
2 tablespoon(s) cornstarch |
1 1/2 cup(s) beef broth |
1/3 cup(s) hoisin sauce |
2 tablespoon(s) reduced-sodium soy sauce |
1 teaspoon(s) minced fresh gingerroot |
1 large tomato, chopped |
hot cooked rice, optional |
Directions:
1. • In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender.
2. • In a small bowl, combine the cornstarch, broth, hoisin sauce, soy sauce and ginger until blended; pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the tomato. Serve with rice if desired.
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