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Gingered Beef Stir-Fry for 2

 Gingered Beef Stir-Fry for 2
"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
2 ServingsPrep: 20 min. + marinating Cook: 20 min.


  • 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


  • 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.
  • In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar
  • and remaining soy sauce until smooth; set aside.
  • 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.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and

2 of 2

Gingered Beef Stir-Fry for 2 (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Return beef to the pan; heat
  • through. Serve with rice. Yield: 2 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.