Beef and Asparagus Stir-Fry
the Editors of Publications International, Ltd.
Beef and Asparagus Stir-Fry
Yield
Makes 4 servings
Ingredients
| 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) |
Preparation
- 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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