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Savory Asparagus Beef Stir-Fry Recipe

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.
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

One serving (3/4 cup beef mixture with 3/4 cup rice, prepared with reduced-sodium soy sauce) equals 371 calories, 11 g fat (3 g saturated fat), 39 mg cholesterol, 718 mg sodium, 44 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.