Ginger Beef and Asparagus With Mushrooms

piątek, 31 stycznia 2014

1 1/4 lbs sirloin steaks or 1 1/4 lbs flank steaks, cut into thin strips
2 tablespoons peanut oil (or canola oil)
4 garlic cloves, minced
1 teaspoon salt
1 1/2 lbs asparagus, cut into 2-inch pieces (cut very thick stalks in half lengthwise as well)
6 green onions, sliced
3/4 cup sliced carrot
1 lb baby portabella mushrooms, sliced
1/8 cup sherry wine
1/8 cup light soy sauce
2 teaspoons cornstarch
2 teaspoons fresh ground ginger
1/4 teaspoon Chinese five spice powder
1/2 teaspoon pepper
2 tablespoons brown sugar

1 In a large skillet, heat oil on high heat.
2 Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.
3 Sprinkle beef strips with the salt.
4 When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.
5 Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.
6 Serve over hot cooked rice, if desired.

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