Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Cornstarch

  2. 3 tablespoons 45ml Soy sauce

  3. 2 tablespoons 30ml Dry sherry

  4. 2 tablespoons 30ml Bottled chili sauce

  5. 1 lb 454g / 16oz Boneless top round steak

  6. 1/2 lb 227g / 8oz Asparagus - cut in

  7. 1" pieces

  8. 2 Celery stalks **

  9. 1 Onion ** (large)

  10. 10 oz 284g Frozen baby carrots - thawed

  11. 1 teaspoon 5ml Grated ginger root

  12. 1 Baby corn - drained

Instructions Jump to Ingredients ↑

  1. * Beef slightly frozen will cut easier ** Cut into 2" pieces diagonally across stalk ** Cut onion into 1/4" thick slices crosswise, separate into rings 1. In a small glass measure, mix cornstarch, sherry, soy sauce and chili sauce until well blended. Set mixture aside. Cut beef into 1/4" slices across the grain. Set aside.

  2. In a wok or 12" skillet, heat 2 tablespoons of oil over medium high heat. Add asparagus, celery, onion and carrots. Stir fry for about 1 minute. Add 2 tablespoons water; stir fry for 1 minute, or until tender crisp. Remove vegetables to a bowl, keep warm.

  3. In the same pan, heat 2 tablespoons oil over medium high heat. Add ginger root; stir fry for 30 seconds. Add beef; stir fry for 2 minutes or until cooked through. Stir cornstarch mixture to recombine, add to beef mixture and stir fry until thickened. Add asparagus mixture and corn; stir fry for about 1 minute or until warmed through. If desired serve with hot cooked rice.


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