Gingered Beef Stir-Fry

By newbaucher

"A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus." Sonja Blow Nixa, Missouri

Ingredients

• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry
• 1/4 teaspoon minced fresh gingerroot or dash ground ginger
• 1/2 pound beef flank steak, cut into thin strips
• 1 teaspoon cornstarch
• 1/2 cup beef broth
• 1-1/2 teaspoons hoisin sauce
• 1/8 teaspoon sugar
• 2 tablespoons canola oil, divided
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1 garlic clove, minced
• 3 cups hot cooked rice

Details

Servings 4

Preparation

Step 1

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