Asparagus Mushroom Beef Stir-Fry Recipe
Asparagus Mushroom Beef Stir-Fry Recipe photo by Taste of Home
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Asparagus Mushroom Beef Stir-Fry Recipe

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You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound lean ground beef (90% lean)
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 pound sliced fresh shiitake mushrooms
  • 1 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 1-1/2 cups beef broth
  • 1/3 cup hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1 large tomato, chopped
  • Hot cooked rice, optional

Nutritional Facts

1 cup: 338 calories, 12g fat (4g saturated fat), 56mg cholesterol, 1040mg sodium, 31g carbohydrate (4g sugars, 5g fiber), 27g protein.


  1. In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender.
  2. In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired. Yield: 4 servings.
Originally published as Asparagus Beef Stir-Fry in Weeknight Cooking Made Easy Annual 2005, p19

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LindaS09 User ID: 3837456 114720
Reviewed Feb. 11, 2011

"Very tasty, I added bell pepper too. We had no leftovers and I REALLY wanted some more. This will definitely make it to our table regularly."

nursechef User ID: 4715518 59677
Reviewed Jan. 28, 2011

"Super easy, inexpensive and quick! Even my husband really liked it and he doesn't normally like asian foods. I did not find it overly salty but did have to add a little extra cornstarch. Great for leftovers too."

brazenlove User ID: 5575037 149273
Reviewed Jan. 2, 2011

"I added 1/3 cup of water and 1/2 tsp more of cornstarch to tone down the saltiness and it turned out good."

Allspice_Mo User ID: 760690 55997
Reviewed Apr. 26, 2010

"I just made this yesterday and we found it delicious, will definately make it again. We love chinese food and any stir fry that we have tried. This one however rates as wonderful."

Edil User ID: 1732465 55644
Reviewed Aug. 21, 2008

"what is hoisin sauce,and how to prerare it ?"

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