Beef and Asparagus Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a nice, filling stir fry. When I make this I omit the mushrooms and use all three colors of the bell peppers instead of just one. Also if fresh asparagus is not available I have used frozen asparagus spears(thawed). Though it works out fine, not as good as fresh asparagus. Ingredients:
1/2 cup water |
2 tablespoons soy sauce |
2 teaspoons instant beef bouillon (granules) |
2 teaspoons cornstarch |
1 tablespoon vegetable oil |
1 lb fresh asparagus, cut into 2 inch pieces |
12 ounces boneless beef sirloin, trimmed and thinly sliced |
1 small yellow bell peppers or 1 small red bell peppers or 1 small green bell pepper, chopped |
1 small onion, thinly sliced |
1/2 cup carrot, strips |
2 cups sliced fresh mushrooms |
2 green onions, sliced |
3 cups hot cooked rice |
Directions:
1. Combine water, soy sauce, bouillon and cornstarch in a small bowl.
2. Heat oil in large skillet.
3. Add asparagus, beef, bell pepper, onion and carot; cook, stirring frequently, until beef is no longer pink.
4. Add mushrooms and green onions; cook until tender.
5. Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.
6. Serve over rice.
7. Season with ground black pepper.
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