• 4servings
  • 40minutes
  • 347calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B3, B12, D, E
MineralsZinc, Copper, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons reduced-sodium soy sauce, divided

  2. 1 tablespoon sherry

  3. 1/4 teaspoon minced fresh gingerroot or dash ground ginger

  4. 1/2 pound beef flank steak, cut into thin strips

  5. 1 teaspoon cornstarch

  6. 1/2 cup beef broth

  7. 1-1/2 teaspoons hoisin sauce

  8. 1/8 teaspoon sugar

  9. 2 tablespoons canola oil, divided

  10. 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

  11. 1 garlic clove, minced

  12. 3 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Gingered Beef Stir-Fry Recipe photo by Taste of Home In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.

  2. In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.

  3. In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.

  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice. Yield: 4 servings.


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