Asparagus Beef Stir-Fry (flank steak) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
6 tablespoon(s) olive oil, divided |
1 teaspoon(s) sugar |
1/2 teaspoon(s) salt |
3 teaspoon(s) minced fresh gingerroot, divided |
1 dash(es) pepper |
1 beef flank steak (1 pound), thinly sliced |
2 tablespoon(s) cornstarch |
1 cup(s) beef broth |
3 tablespoon(s) soy sauce |
1 tablespoon(s) cider vinegar |
1 pound(s) fresh asparagus, trimmed and cut into 2-inch pieces |
1 8-ounce can(s) sliced water chestnuts, drained |
1/4 cup(s) chopped green onions |
4 cup(s) hot cooked rice |
Directions:
1. • In a shallow glass container, combine 2 teaspoons of oil, sugar, salt, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl, combine the cornstarch, broth, soy sauce, vinegar and remaining ginger until blended; set aside.
2. • In a large skillet or wok, brown beef in 2 teaspoons oil. Remove and keep warm. Add remaining oil; stir-fry asparagus for 3-5 minutes or until crisp-tender. Add water chestnuts and onions; stir-fry for 1 minute. Stir cornstarch mixture; add to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice.
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