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Beef-and-Vegetable Stir-Fry




Source of Recipe


Southern Living, AUGUST 1999


Recipe Introduction


Prep Time: 25 minutes/Cook Time: 10 minutes/Yield: 4 servings


List of Ingredients




1 pound fresh asparagus
12 ounces top round steak, cut into thin strips
3 tablespoons all-purpose flour
1/4 cup lite soy sauce
1/4 cup water
2 garlic cloves, minced
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 teaspoon dried crushed red pepper
4 small carrots, cut diagonally into 1/4-inch-thick slices
1 small red bell pepper, cut into thin strips
1/2 cup sliced fresh mushrooms
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice


Recipe



Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.

Dredge steak in flour; set aside.

Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.

Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.

Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above. May use other vegetables (mushrooms, mini-corn, snow peas, carrots, etc.) of your choice.


Nutritional Information: Calories:357; Fat:7.8g; Cholesterol:49mg; Sodium:665mg

Southern Living, AUGUST 1999