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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound beef top round steak (3/4 inch thick)
  • 2 tablespoons cornstarch
  • 2 tablespoons plus 1/2 cup water, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 3 tablespoons canola oil, divided
  • 2 cups fresh asparagus pieces or fresh broccoli florets
  • 1 cup sliced cauliflower
  • 1 small sweet red or green pepper, julienned
  • 1 small onion, cut into 1/4-inch wedges
  • 2 teaspoons beef bouillon granules
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon red wine vinegar
  • Hot cooked rice

Directions

  • 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
1 each: 195 calories, 9g fat (2g saturated fat), 43mg cholesterol, 461mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

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