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Asparagus Beef Stir-Fry Recipe

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Colorful asparagus spears pair perfectly with tender beef in this quick fix from Dana Spencer. The Forest Ranch, California cook adds a sprinkling of sesame seeds for Asian flare.

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2 Servings
Prep/Total Time: 25 min.

Ingredients

1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons chicken broth
2 tablespoons dry red wine or additional chicken broth
2 tablespoons reduced-sodium teriyaki sauce
1/2 pound beef flank steak, cut into strips
1-1/2 teaspoons sesame oil, divided
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1 cup hot cooked rice
1 teaspoon sesame seeds

Directions

In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside.
In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds. Yield: 2 servings.

Nutrition Facts: 3/4 cup beef mixture with 1/2 cup rice (prepared with reduced-sodium broth) equals 353 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 415 mg sodium, 31 g carbohydrate, 1 g fiber, 24 g protein.

Asparagus Beef Stir-Fry published in Cooking for 2 Spring 2008, p59

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