"Chinese food is a big hit with my family, so this stir-fry is popular at our house...especially when I put a little extra bite in it with the red pepper flakes," relates Debby Petersen of Niagara, Wisconsin. To make sure the steak is tender, cut it into thin strips across the grain.
- 2 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons dry red wine or beef broth, divided
- 1/2 pound beef top sirloin steak, cut into thin strips
- 1 tablespoon cornstarch
- 1/2 cup water
- 4 teaspoons canola oil, divided
- 1 small onion, thinly sliced
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 celery ribs, thinly sliced
- 1 garlic clove, minced
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- Hot cooked rice, optional
- In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are 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 if desired. Yield: 3 servings.
Originally published as Asparagus Beef Stir-Fry in Light & Tasty December/January 2005, p56
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Beef Asparagus Stir-Fry
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review