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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus. Sonja Blow Nixa, Missouri Ingredients:
3 tablespoons reduced-sodium soy sauce, divided |
1 tablespoon sherry |
1/4 teaspoon minced fresh gingerroot or dash ground ginger |
1/2 pound beef flank steak, cut into thin strips |
1 teaspoon cornstarch |
1/2 cup beef broth |
1-1/2 teaspoons hoisin sauce |
1/8 teaspoon sugar |
2 tablespoons canola oil, divided |
2 pounds fresh asparagus, cut into 1-inch lengths |
1 garlic clove, minced |
3 cups hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes.
2. In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
3. In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice. Yield: 4 servings.
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