4 tablespoons peanut oil or vegetable oil, divided
1 teaspoon oriental sesame oil
1 pound thin asparagus, trimmed, cut on diagonal into 1 1/2-inch pieces
1 small bunch green onions,
cut on diagonal into 1 1/2-inch pieces 1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced peeled fresh ginger
2/3 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.
Per serving- 386 calories, 27g fat (6g saturated), 46mg cholesterol, 492mg sodium, 8g carbohydrates, 3g fiber, 27g protein (analysis by Nutrition Data)
Serve with- Jasmine rice and a cucumber, red bell pepper, and sweet onion salad with rice wine dressing. Read More http-//www.epicurious.com/recipes/
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