Gingered Beef Stir Fry

By Heather_D

Ingredients

• 1/2 lb. Beef Flank Steak, cut into thin strips
• 3 Tbsp Reduced-Sodium Soy Sauce, divided
• 1 Tbsp Sherry
• 1/4 tsp fresh ginger root, minced OR a dash of ground ginger (I use the ground ginger)
• 1 tsp cornstarch
• 1/2 cup beef broth
• 1 1/2 tsp Hoisin Sauce (similar to an Asian BBQ Sauce)
• 1/8 tsp sugar
• 2 Tbsp canola oil, divided
• 2 lbs. fresh asparagus, cut into 1" pieces
• 1 garlic clove, minced
• 3 cups hot cooked rice OR noodles

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In a large re-sealable plastic bag, combine 2 Tbsp soy sauce, sherry, and ginger; Add the beef. Seal the bag and turn to coat evenly; Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, beef broth, Hoisin sauce, sugar, and remaining soy sauce until the mixture is smooth; Set aside. In a large skillet or wok, stir-fry the beef in 1 Tbsp of canola oil until the beef is no longer pink; Remove the beef and set aside. Stir-fry the asparagus in the remaining canola oil until it is crisp-tender; Add garlic and cook 1 minute longer. Stir the cornstarch mixture and add it to the pan; Bring to a boil, cook and stir for 2 minutes or until thickened. Return the beef to the pan and heat through. Serve with rice or noodles.