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Asparagus Beef Stir-Fry

By: Marla Deakins

"Soy sauce and ginger boost the flavor of this savory stir-fry that features strips of beef and water chestnuts along with tender asparagus. Marla Deakins of Salt Lake City, Utah shared the recipe."

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 teaspoons olive or canola oil, divided
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon ground ginger, divided
Dash pepper
1 pound beef flank steak, thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon cider vinegar
1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup chopped green onions
4 cups hot cooked rice

Directions

In a shallow glass container, combine 2 teaspoons of oil, sugar, salt, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl, combine the cornstarch, broth, soy sauce, vinegar and remaining ginger until blended; set aside.
In a large skillet or wok, brown beef in 2 teaspoons oil. Remove and keep warm. Add water chestnuts and onions; stir-fry for 1 minute. stir cornstarch mixture; add to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice.

Footnotes

Nutritional Analysis: One serving (3/4 cup beef mixture with 3/4 cup rice, prepared with reduced-sodium soy sauce) equals 371 calories, 11 g fat (3 g saturated fat), 39 mg cholesterol, 718 mg sodium, 44 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.