Beef and Asparagus Stir-Fry
Makes 4 servings
|3||tablespoons soy sauce|
|3||tablespoons hoisin sauce|
|1||tablespoon peanut or vegetable oil|
|1||pound sirloin steak, cut into thin strips|
|1||teaspoon sesame oil|
|8||shiitake mushrooms, stems removed and thinly sliced|
|1||cup baby corn|
|8||ounces asparagus (8 to 10 medium spears), trimmed and cut into 1-inch pieces|
|1||cup sugar snap peas or snow peas|
|1/2||cup red bell pepper strips|
|1/2||cup cherry tomato halves (optional)|
- Whisk together water, soy sauce, hoisin sauce and cornstarch in small bowl; set aside.
- Heat peanut oil in large skillet or wok over medium-high heat. Add beef; cook and stir 5 to 6 minutes or until still slightly pink Remove beef to plate with slotted spoon.
- Add sesame oil, mushrooms and baby corn to skillet; cook and stir 2 to 3 minutes or until mushrooms are tender and corn is heated through. Add asparagus, snap peas and bell peppers; cook and stir 1 minute or until crisp-tender.
- Return beef with any juices to skillet. Stir in reserved soy sauce mixture and tomatoes, if desired. Cook 1 minute or until heated through and liquid has thickened, stirring occasionally.
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