Stir-Fried Beef with Asparagus
Serves 4
Time 50 min
Serve this deliciously beefy stir-fry over your favorite noodles or steamed rice. Substitute the asparagus with broccoli, if you like, or add any of your favorite veggies, like bell pepper or mushrooms.
Special Diets:
Ingredients
- 1 1/2 pound chuck eye steak (also known as chuck fillet)
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 1/2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, sliced
- 1 bunch (about 3/4 pound) thin asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup hoisin sauce
- 4 green onions, sliced
Method
Cut steak into 1/2-inch-thick slices against the grain and cut slices again into thin strips.
Place in a bowl and toss with tamari, vinegar and ginger. Cover and refrigerate at least 20 minutes or up to overnight.
Remove steak from marinade and discard any extra marinade.
Toss steak with cornstarch until evenly coated. Heat oil in a wok or large skillet over high heat.
When very hot, but not smoking, add steak and cook until just browned.
Remove steak and set aside.
Add garlic and asparagus to the wok and cook until fragrant, about 1 minute.
Add hoisin and 1/2 cup water and stir 1 minute.
Return beef to wok, cover, and cook until asparagus is tender, about 4 minutes. Top with green onions and serve.
Nutritional Info:
Per serving: 420 calories (150 from fat), 17g total fat, 5g saturated fat, 110mg cholesterol, 750mg sodium, 15g carbohydrates (2g dietary fiber, 6g sugar), 47g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound chuck eye steak (also known as chuck fillet)
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 1/2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, sliced
- 1 bunch (about 3/4 pound) thin asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup hoisin sauce
- 4 green onions, sliced