Beef and Vegetable Stir-Fry

1 pound fresh asparagus

12 ounces top round steak, cut into thin strips

3 tablespoons all-purpose flour

1/4 cup lite soy sauce

1/4 cup water

2 garlic cloves, minced

1 tablespoon dark sesame oil, divided

1 tablespoon hoisin sauce

1/4 teaspoon dried crushed red pepper

4 small carrots, cut diagonally into 1/4-inch-thick slices

1 small red bell pepper, cut into thin strips

1/2 cup sliced fresh mushrooms

5 green onions, cut into 1-inch pieces

2 cups hot cooked rice

Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.

Dredge steak in flour; set aside.

Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.

Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.

Prep: 25 min., Cook: 10 min.

Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.

Yield: 4 servings


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