Beef and Asparagus Stir-Fry

Beef and Asparagus Stir-Fry

Beef and Asparagus Stir-Fry


Makes 4 servings


3/4 cup water
3 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon cornstarch
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)


  1. Whisk together water, soy sauce, hoisin sauce and cornstarch in small bowl; set aside.
  2. 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.
  3. 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.
  4. 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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