Savory Asparagus Beef Stir-Fry Recipe

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Savory Asparagus Beef Stir-Fry Recipe

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

Ingredients

  • 6 teaspoons olive or canola oil, divided
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger or 3 teaspoons minced fresh gingerroot, divided
  • Dash pepper
  • 1 pound beef flank steak, 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

Directions

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 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

Nutritional Facts

1-1/2 cups: 371 calories, 11g fat (3g saturated fat), 39mg cholesterol, 718mg sodium, 44g carbohydrate (0 sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

  • 6 teaspoons olive or canola oil, divided
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger or 3 teaspoons minced fresh gingerroot, divided
  • Dash pepper
  • 1 pound beef flank steak, 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 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

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Reviews forSavory Asparagus Beef Stir-Fry

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MY REVIEW
proesner User ID: 102431 131914
Reviewed Jan. 28, 2014

"I use broccoli instead of asparagus, about 5 cups."

MY REVIEW
lebkuchen User ID: 7193460 131911
Reviewed Mar. 23, 2013

"I combined this recipe with the first review, adding mushrooms, green and red peppers as well as sesame oil to fry in. My son added a hot sauce, and he is looking forward to the leftovers tomorrow since there were only two of us eating, so I did adjust the meat portion. The asparagus was just wonderful and crisp when combined with the water chestnuts, it was so yummy. Next time I'll try the recipe as is and report back. Thanks for sharing."

MY REVIEW
lebkuchen User ID: 7193460 34600
Reviewed Mar. 23, 2013

"I combined this recipe with the first review, adding mushrooms, green and red peppers as well as sesame oil to fry in. My son said he is looking forward to the leftovers tomorrow since there were only two of us eating, so I did adjust the meat portion. The asparagus was just wonderful and crisp when combined with the water chestnuts, it was so yummy. Next time I'll try the recipe as is and report back. Thanks for sharing."

MY REVIEW
ChristinaMS User ID: 3642424 36218
Reviewed Feb. 22, 2010

"Very good flavor. I used sesame oil instead of the olive oil - not as much though and added more vegetables (red, yellow, orange and green bell peppers and mushrooms). My family loved it!"

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