1 lb. fresh asparagus, ends snapped off and spears cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
5 green onions, cut into 1-inch pieces
Hot cooked rice, for serving
Directions:
Dredge steak pieces in flour; set aside.
Combine soy sauce, 1 teaspoon sesame oil, hoisin sauce, water, garlic and crushed red pepper; set aside.
Set a large skillet over medium-high heat. Add remaining 2 teaspoons of sesame oil to skillet; heat. Add beef and carrot to skillet; stir-fry 4 minutes. Add soy sauce mixture to skillet; stir for 1 minute. Add bell pepper, asparagus, mushrooms and green onions to skillet; stir-fry 3 minutes.
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Beef and Vegetable Stir Fry
Serves 4
Ingredients:
1 lb. round tip steak, cut into thin strips
3 tablespoons flour
1/4 cup light soy sauce
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 cup water
2 cloves garlic, minced
1/4 teaspoon dried crushed red pepper
4 carrots, cut diagonally into thin slices
1 red bell pepper, cut into thin strips
1 lb. fresh asparagus, ends snapped off and spears cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
5 green onions, cut into 1-inch pieces
Hot cooked rice, for serving
Directions:
Dredge steak pieces in flour; set aside.
Combine soy sauce, 1 teaspoon sesame oil, hoisin sauce, water, garlic and crushed red pepper; set aside.
Set a large skillet over medium-high heat. Add remaining 2 teaspoons of sesame oil to skillet; heat. Add beef and carrot to skillet; stir-fry 4 minutes. Add soy sauce mixture to skillet; stir for 1 minute. Add bell pepper, asparagus, mushrooms and green onions to skillet; stir-fry 3 minutes.
Serve with hot cooked rice.
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