Sesame beef and asparagus
1 pound(s), fresh, tough ends trimmed
Reduced-sodium chicken broth
Low sodium soy sauce
Uncooked lean beef round
16 oz, top, or 1 pound, trimmed of all visible fat and cut into 2 x 1⁄8-inch strips
1 Tbsp, fresh, peeled and minced
2 medium clove(s), minced
1 Tbsp, toasted
- Cut off the asparagus tips and put in a medium bowl. Cut the asparagus spears on a long diagonal into 1⁄8-inch-thick slices; add to the asparagus tips.
- Combine the broth, soy sauce, and cornstarch in a cup.
- Heat a nonstick wok or large deep skillet over high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until just cooked through, 3–4 minutes. Transfer to a plate.
- Add the asparagus, ginger, and garlic to the wok; stir-fry until the asparagus is crisp-tender, about 2 minutes. Return the beef with any accumulated juices to the wok. Add the broth mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 1 minute. Transfer the beef and asparagus to a platter, then sprinkle with the sesame seeds.