Savory Asparagus Beef Stir-Fry
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.
Ingredients
- 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
Reviews
I use broccoli instead of asparagus, about 5 cups.
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.
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.
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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