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ASPARAGUS BEEF STIR-FRY




Source of Recipe


Taste of Home Magazine
Exchanges
Serves: 6

6 tsp. olive or canola oil, ‘divided’
1 tsp. sugar
1 tsp. ground ginger OR 3 tsp. minced fresh gingerroot, ‘divided’
Dash pepper
1 lb. beef flank steak, thinly sliced

2 T. cornstarch
1 c. beef broth
3 T. reduced-sodium soy sauce
1 T. cider vinegar

1-1/2 lbs. fresh asparagus, trimmed and cut into 2-in. pieces
1 can (8 oz.) sliced water chestnuts, drained
1/4 c. chopped green onions
4 c. hot cooked rice

In a shallow glass container, combine 2 tsp. of oil, sugar, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl combine the next 4 ingredients and remaining ginger until blended; set aside.

In a large skillet or wok, brown beef in 2 tsp. oil. Remove and keep warm. Add remaining oil; stir-fry asparagus for 3-5 minutes or until crisp-tender. Add water chestnuts and onions; stir-fry for 1 minute.

Stir cornstarch mixture; add to 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.

One serving (3/4 c. beef mixture and 3/4 c. rice) equals: 371 calories…11 gm fat (3 gm saturated)…39 mg cholesterol…521 mg sodium…44 gm carbohydrate…4 gm fiber…23 gm protein ++++ Exchanges: 3 lean meat…2 starch…2 vegetable