Gingered Beef And Asparagus Stir-fry

Serving 4 people

40 min


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

  1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes.
  2. In a small bowl, combine 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.
  4. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender.
  5. Add garlic; cook 1 minute.
  6. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through.
  7. Serve with rice.