Gingered Beef Stir-Fry for 2 |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
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. âSonja Blow, Nixa, Missouri Ingredients:
3 tablespoons reduced-sodium soy sauce, divided |
1 tablespoon sherry |
1/4 teaspoon minced fresh gingerroot or dash ground ginger |
4 ounces beef flank steak, cut into thin strips |
1/2 teaspoon cornstarch |
1/4 cup beef broth |
3/4 teaspoon hoisin sauce |
1/8 teaspoon sugar |
1 tablespoon canola oil |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 garlic clove, minced |
1-1/2 cups hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
2. In a small bowl, combine the 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 longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice. Yield: 2 servings.
|
|