Asparagus Beef Cashew Stir-Fry

Name: Asparagus Beef Cashew Stir-Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 2 tablespoons cornstarch; 1 cup beef broth; 3 tablespoons soy sauce; 1/2 teaspoon sugar; 2 tablespoons canola oil; 2 whole garlic cloves; 2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces; 2 medium onions, halved and thinly sliced; 1 medium sweet red pepper, julienned 1 large carrot, cut into 2-1/2-inch strips; 2-1/2 cups sliced cooked roast beef (2-1/2-inch strips); 1 cup salted cashew halves; Hot cooked rice

As appetizing to the eye as it is to the palate, this stovetop specialty features lots of vegetables, beef and crunchy cashews. The recipe comes from a local restaurant.— Joyce Huebner, Marinette, Wisconsin.

Ingredients

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil
2 whole garlic cloves
2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2 medium onions, halved and thinly sliced
1 medium sweet red pepper, julienned 1 large carrot, cut into 2-1/2-inch strips
2-1/2 cups sliced cooked roast beef (2-1/2-inch strips)
1 cup salted cashew halves
Hot cooked rice

Directions

In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic.
Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add roast beef heat through. Stir reserved sauce; add to the span. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.

Nutrition Facts

3/4 cup: 382 calories, 21g fat (4g saturated fat), 54mg cholesterol, 815mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 30g protein.

Reviews

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pam corder

Dec 14, 2008

I am going to cook this tomorrow night. It sounds delicious. My husband loves asparagus. Tonight we had the roast. What are some of the other recipes you got? Thank you, Pam