Beef and Asparagus Skillet Dinner |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I retired after teaching for 20 years. I have always loved cooking, and now I have more time to prepare special dishes for my husband and four grandsons, and also for church suppers. This recipe is my own invention. Ingredients:
1 cup soy sauce |
1 cup white wine or white wine vinegar |
6 tablespoons sugar |
2 teaspoons garlic powder |
1 teaspoon ground ginger |
2-1/2 pounds sirloin steak, cut into thin strips |
2 tablespoons canola oil |
1-1/2 pounds fresh asparagus, cut into 2-inch pieces |
1 medium onion, cut into thin strips |
1 green pepper, cut into thin strips |
1/2 pound mushrooms, sliced |
1 can (14-1/2 ounces) beef broth |
2 tablespoons cornstarch |
cooked rice |
Directions:
1. In a large bowl, combine the first five ingredients. Pour half of the marinade in a large resealable plastic bag; add beef; seal and refrigerate for 2 hour or overnight. Cover and refrigerate remaining marinade.
2. Drain and reserve marinade from beef. In a large skillet or wok, brown meat in oil. Add reserved marinade. Cover and simmer 5-10 minutes or until meat is tender.
3. Add asparagus; cook 2 minutes. Add the onion, green pepper and mushrooms. Mix beef broth and cornstarch; gradually add to skillet. Bring to a boil. Cook and stir for 3-5 minutes until thickened and vegetables are tender. Serve with rice. Yield: 6-8 servings.
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