Beef and Asparagus Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 pound(s) beef top round steak (3/4 inch thick) |
2 tablespoon(s) cornstarch |
2 tablespoon(s) plus 1/2 cup water, divided |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1/8 teaspoon(s) hot pepper sauce |
3 tablespoon(s) canola oil, divided |
2 cup(s) fresh asparagus pieces or fresh broccoli florets |
1 cup(s) sliced cauliflower |
1 small sweet red or green pepper, julienned |
1 small onion, cut into 1/4-inch wedges |
2 teaspoon(s) beef bouillon granules |
1 tablespoon(s) soy sauce |
1 tablespoon(s) ketchup |
1 teaspoon(s) red wine vinegar |
hot cooked rice |
Directions:
1. • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat.
2. • In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil.
3. • Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.
4. • In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.
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