Print Options

 
 
 
 Print
Gingered Beef and Asparagus Stir-Fry Recipe

Gingered Beef and Asparagus Stir-Fry Recipe

"A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus." Sonja Blow Nixa, Missouri
TOTAL TIME: Prep: 20 min. + marinating Cook: 20 min. YIELD:4 servings

Ingredients

  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry
  • 1/4 teaspoon minced fresh gingerroot or dash ground ginger
  • 1/2 pound beef flank steak, cut into thin strips
  • 1 teaspoon cornstarch
  • 1/2 cup beef broth
  • 1-1/2 teaspoons hoisin sauce
  • 1/8 teaspoon sugar
  • 2 tablespoons canola oil, divided
  • 2 pounds fresh asparagus, cut into 1-inch lengths
  • 1 garlic clove, minced
  • 3 cups hot cooked rice

Directions

  • 1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes.
  • 2. In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
  • 3. In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute.
  • 4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts

1-1/4 cups stir-fry with 3/4 cup rice equals 347 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 645 mg sodium, 41 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.