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Beef and Asparagus Stir-Fry

 Beef and Asparagus Stir-Fry
With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.—JoLynn Hill, Roosevelt, Utah
6 ServingsPrep/Total Time: 30 min.


  • 1 pound beef top round steak (3/4 inch thick)
  • 2 tablespoons cornstarch
  • 2 tablespoons plus 1/2 cup water, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 3 tablespoons canola oil, divided
  • 2 cups fresh asparagus pieces or fresh broccoli florets
  • 1 cup sliced cauliflower
  • 1 small sweet red or green pepper, julienned
  • 1 small onion, cut into 1/4-inch wedges
  • 2 teaspoons beef bouillon granules
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon red wine vinegar
  • Hot cooked rice


  • Slice beef into thin 3-in. strips. In a large resealable plastic bag,
  • combine the cornstarch, 2 tablespoons water, salt, pepper and hot
  • pepper sauce; add the beef. Seal bag and turn to coat.
  • In a large skillet or wok, stir-fry half of the beef in 1 tablespoon
  • oil until no longer pink; remove from the skillet and keep warm.
  • Repeat with remaining beef and 1 tablespoon oil.

2 of 2

Beef and Asparagus Stir-Fry (continued)

Directions (continued)

  • Stir-fry the asparagus and cauliflower in remaining oil for 4
  • minutes. Add red pepper and onion; stir-fry for 2 minutes. Return
  • beef to skillet.
  • In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar
  • and remaining water; add to the skillet. Cook and stir for 2 minutes
  • or until heated through. Serve with rice. Yield: 6 servings.
Nutritional Facts: 1/6 recipe (prepared with low-sodium beef bouillon and light soy sauce; calculated without added salt and rice) equals 330 calories, 12 g fat (0 saturated fat), 46 mg cholesterol, 250 mg sodium, 32 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.