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Gingered Beef Stir-Fry for 2 Recipe
Gingered Beef Stir-Fry for 2 Recipe photo by Taste of Home

Gingered Beef Stir-Fry for 2 Recipe

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"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.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 20 min.
MAKES: 2 servings

Ingredients

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

Nutritional Facts

1-1/4 cups stir-fry with 3/4 cup rice equals 359 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 1,099 mg sodium, 42 g carbohydrate, 2 g fiber, 19 g protein.

Directions

  1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. In a small bowl, combine the 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 longer.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice. Yield: 2 servings.
Originally published as Gingered Beef Stir-Fry for 2 in Taste of Home

Nutritional Facts

1-1/4 cups stir-fry with 3/4 cup rice equals 359 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 1,099 mg sodium, 42 g carbohydrate, 2 g fiber, 19 g protein.

Full-Bodied Red Wine

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

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Reviewed Nov. 5, 2013

Will make again!

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