Beef And Asparagus Stir Fry
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Yield: 4 Ready in 1 hours
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|2 Garlic; minced|
|2 tsVegetable oil; divided|
|1/4 cDry sherry|
|Vegetable cooking spray|
|1/2 smOnion; sliced in rings|
|2 tbLow-sodium soy sauce|
|1/3 cCelery; cut in 2" julienne|
|2 cLong-grain rice; hot, cooked, (cooked without salt or fat)|
|1 lbLean boneless top round|
|3/4 lbFresh asparagus|
|1/3 cCarrots; cut in 2" julienne|
|1 tsGingerroot; peeled/minced|
|1 1/2 tsCornstarch|
Beef And Asparagus Stir Fry Preparation
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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