Soy sauce and ginger boost the flavor of this savory stir-fry that features strips of beef and water chestnuts along with tender asparagus. Marla Deakins of Salt Lake City, Utah shared the recipe.
- 6 tablespoons olive oil, divided
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 teaspoons minced fresh gingerroot, divided
- Dash pepper
- 1 beef flank steak (1 pound), thinly sliced
- 2 tablespoons cornstarch
- 1 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/4 cup chopped green onions
- 4 cups hot cooked rice
- In a shallow glass container, combine 2 teaspoons of oil, sugar, salt, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl, combine the cornstarch, broth, soy sauce, vinegar and remaining ginger until blended; set aside.
- In a large skillet or wok, brown beef in 2 teaspoons oil. Remove and keep warm. Add remaining oil; stir-fry asparagus for 3-5 minutes or until crisp-tender. Add water chestnuts and onions; stir-fry for 1 minute. Stir cornstarch mixture; add to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice. Yield: 6 servings.
Originally published as Asparagus Beef Stir-Fry in Taste of Home April/May 2002, p8
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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