Beef Asparagus Stir-Fry

Name: Beef Asparagus Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tablespoons reduced-sodium soy sauce, divided; 2 tablespoons dry red wine or beef broth, divided; 1/2 pound beef top sirloin steak, cut into thin strips; 1 tablespoon cornstarch; 1/2 cup water; 4 teaspoons canola oil, divided; 1 small onion, thinly sliced; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 2 celery ribs, thinly sliced; 1 garlic clove, minced; 1/8 to 1/4 teaspoon crushed red pepper flakes; Hot cooked rice, optional

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. + marinating Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Debby Peterson, Niagara, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

"Chinese food is a big hit with my family, so this stir-fry is popular at our house...especially when I put a little extra bite in it with the red pepper flakes," relates Debby Petersen of Niagara, Wisconsin. To make sure the steak is tender, cut it into thin strips across the grain.

TEST KITCHEN APPROVED

Beef Asparagus Stir-Fry

2 Reviews Add your review

Yield:3 servings

Prep:15 min

Cook:15 min

Save Saved Saving email print

Ingredients

2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons dry red wine or beef broth, divided
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup water
4 teaspoons canola oil, divided
1 small onion, thinly sliced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 celery ribs, thinly sliced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Text Ingredients

Shop Recipe

Directions

1
In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside.

2
In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
3
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.

Nutrition Facts

1-1/3 cups: 211 calories, 10g fat (2g saturated fat), 42mg cholesterol, 461mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.