I found this in Taste Of Home Magazine, submitted by JoLynn Hill of Roosevelt, Utah. It's quick and easy to prepare----just remember to have all ingredients at hand and ready to use before you begin! I have taken the liberty of omitting 1 cup sliced Cauliflower that JoLynn adds with the asparagus (but you're welcome to use it), and I increased the Tabasco because we like hot spicy foods.
Serves: 6
Prep.Time: 30 minutes
2 teaspoons Beef Boullion Granules
1 tablespoon Soy Sauce
1 tablespoon Ketchup
1 tablespoon Red Wine Vinegar
2 tablespoons Cornstarch
1/2 cup plus 2 tablespoons Water, divided
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Tabasco sauce
1 pound Boneless Round Steak (3/4" thick)
3 tablespoons Vegetable Oil, divided
2 cups fresh Asparagus Pieces
1 medium Red Bell Pepper -- julienned
1 small Onion -- cut in 1/4" wedges
Hot cooked Rice
In a cup, combine the boullion, soy sauce, ketchup vinegar and 1/2 cup of the water; mix well and set aside. In a medium bowl, combine cornstarch, remaining water, salt, pepper and Tabasco. Slice beef into 3-inch strips; toss with the cornstarch mixture. In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat; stir-fry half of the beef until cooked as desired; remove from the skillet. Repeat with remaining beef and 1 tablespoon of oil. Stir-fry asparagus in remaining oil 4 minutes. Add red pepper and onion; stir-fry 2 minutes. Return beef to skillet; add reserved boullion mixture to pan. Cook and stir 2 minutes longer. Serve immediately over hot cooked rice.

Back to the Archives

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved