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Beef, Bell Pepper and Asparagus with Hoisin Sauce


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  • 1 T soy sauce, 1 T cornstarch, 1 lb sirloin steak, cut into 1/2 inch strips. Combine these and refrigerate.
  • Mix 1/2 c chicken broth, 2 T hoisin sauce, 1 T rice vinegar, 1 t sesame oil, 1 T soy sauce, 1 T cornstarch, and 1/4 t crushed red pepper.


Adapted from


Step 1

Slice 1 yellow bell pepper and 1 lb asparagus into small pieces
Heat 2 t canola oil in large skillet over medium high heat. add beef to pan. Sauté 5 minutes or until lightly browned. Remove beef from pan and set aside. Add remaining 2 t canola to pan. Add pepper and asparagus and sauté 3 minutes or until crisp tender. Stir in beef and chicken broth mixture. Stir 30 seconds or until sauce thickens.

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