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Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 4 ingredients in a large, shallow, nonmetal dish; cover and marinate in refrigerator 2 hours, truning steak occasionally. Snap off tough ends of asparagus. remove scales with a sharp knife or vegetable peeler, if desired. Cut into 1" pieces, and set aside. Coat a large skillet or wok with cooking spray; add 1 tsp. oil. Place over High heat until hot. Add asparagus, carrots, celery and onion; stir-fry 3 minutes. Remove vegetables from skillet; set aside. Remove steak from marinade. Add steak to skillet; stir fry 2 minutes. Add cornstarch to reserved mariande; stir well. Add marinade mixture and vegetables to skillet; stir-fry 1 minute or until thoroughly heated. Serve over rice. Yield: 4 servings. Per 1 1/4 cup beef mixture and 1/2 cup rice: 324 calories, 8 g. fat, 71 mg. cholesterol MC formatting by email@example.com Posted to EAT-L Digest 7 May 96 Recipe by: Cooking Light Card From: Roberta Banghart
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