ASPARAGUS BEEF TERIYAKI
This simple, savory creation is made in the time it takes to steam a pot of rice. About 20 minutes and-boom!-you're dishing dinner. -Kari Shifflett, Lake Mills, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.
Nutrition Facts : Calories 444 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1266mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
STIR-FRIED BEEF AND ASPARAGUS (WW 7 POINTS)
Filling Extra? Stir in any of the following vegetables along with the asparagus: a handful of snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps.
Provided by Tee Angel
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook the rice according to the package directions, omitting the salt if desired.
- meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until brownded and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with rice.
Nutrition Facts : Calories 315.8, Fat 14.3, SaturatedFat 4.8, Cholesterol 69.2, Sodium 374.6, Carbohydrate 18.6, Fiber 4.6, Sugar 5.1, Protein 29.6
BEEF ASPARAGUS STIR-FRY
"Chinese food is a big hit with my family, so this stir-fry is popular at our house...especially when I put a little extra bite in it with the red pepper flakes," relates Debby Petersen of Niagara, Wisconsin. To make sure the steak is tender, cut it into thin strips across the grain.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.
Nutrition Facts : Calories 211 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 461mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
ASIAN ASPARAGUS BEEF STIR-FRY
Colorful asparagus spears pair perfectly with tender beef in this quick fix from Dana Spencer. The Forest Ranch, California cook adds a sprinkling of sesame seeds for Asian flare.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside. , In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.
Nutrition Facts :
ORANGE BEEF AND ASPARAGUS STIR-FRY
Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.
GINGERED BEEF AND ASPARAGUS STIR-FRY
"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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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., In a small bowl, combine 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 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
Nutrition Facts : Calories 347 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 645mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
BEEF AND ASPARAGUS STIR-FRY
With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
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4.9/5 (16)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
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- Meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with the rice. Yields 1 1⁄3 cups beef mixture and 1⁄2 cup rice per serving.
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