Stir-Fried Beef and Asparagus
- Total Time
Stir in any of the following vegetables along with the asparagus: snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps.
quick cooking brown rice1 cup(s)
canola oil2 tsp
uncooked lean beef round16 oz, trimmed and cut into thin strips (1-pound)
garlic clove(s)4 clove(s), medium, thinly sliced
ginger root1 Tbsp, fresh, peeled and minced
uncooked asparagus1 pound(s), trimmed and cut into 2-inch pieces
sweet red pepper(s)1 medium, thinly sliced
uncooked scallion(s)4 medium, thinly sliced
canned water chestnut(s)5 oz, drained
reduced-sodium chicken broth¾ cup(s)
low sodium soy sauce1 Tbsp
- Cook the rice according to the package directions, omitting the salt if desired.
- Meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with the rice. Yields 1 1/3 cups beef mixture and 1/2 cup rice per serving.