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    Asparagus Beef Stir-Fry


    Source of Recipe


    Taste of Home Magazine - 2002

    ASPARAGUS BEEF STIR-FRY
    Exchanges
    WW Points
    Serves: 6

    6 tsp. canola or vegetable 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. lite soy sauce
    1 T. cider vinegar
    1-1/2 lb. fresh asparagus, trimmed and cut into 2-in. pieces
    1 can (8 oz.) sliced water chestnuts, drained
    1/4 c. chopped green onion
    4 c. hot cooked rice

    In a shallow glass container or resealable plastic bag combine 2 tsp. oil, sugar, half of the ginger and pepper. Add beef, 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 wok or skillet, 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 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.

    One serving (3/4-cup beef mixture with 3/4-cup rice) equals: 371 calories…11 gm fat (3 gm saturated)…39 mg cholesterol…512 mg sodium…44 gm carbohydrate…4 gm fiber…23 gm protein ++++ Exchanges: 3 lean meat…2 starch…2 vegetable ++++ WWP: 8

 

 

 

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