1 TBS GF Soy Sauce , 4 tsp corn starch, 3 tsp sugar for the marinaide
1 red chili pepper, (not for Ashley) finger sized, sliced lengthhwise deseeded
2 cloves fresh garlic, pressed
1-2 tsp fresh ginger, finely diced
Broccoli Crowns, maybe 15 pieces
1/2 lb white or bella mushroom caps, halved
1/4 lb fresh asparagus, cut into thirds (or use only asparagus and mushrooms increase to 1 lb)
1 TBA gf soy, 4 tsp cornstarch, 3 tsp sugar 3/4 cu water for the sauce
3 Tbs PLUS 1 1/2 Tbs stir fry oil, divided
- or - 1/3 cup water for the sauce, add in slowly while cooking
White rice, prepared
Sweet Yellow Onion
Carrots
Bell Pepper
Instructions
General notes- Have all ingredients cut and prepared before
cooking.
Serve over steamed white rice. For the meat. Combine 1 Tbs soy,
, cornstarch and sugar. Blend well. Marinate meat minimum
30
minutes (refrigerate).
Pour 3 Tbs stir fry oil into hot pan, swirl to coat. Add garlic,
ginger and chili , cook until light brown. Add beef, stir until
browned. Remove from pan, cover. Wipe pan clean. Note- Beef
becomes very tough the longer it is cooked. The goal is to make sure
the beef is just done enough to be tender.
For the vegetables. Combine 1 tsp soy, 1 1/2 tsp cornstarch,
1 tsp sugar and 2 Tbs water. Blend well. Set aside. This is the
sauce.
Heat pan, add 1 1/2 Tbs oil, add onion and cook 2 minutes, then
and 1/3
sauce. Then add carrots and Bell Pepper, cook 2 minutes, add
broccoli and mushrooms Cook/simmer 1 minute r. Add remaining
sauce, stir until thick. If dish becomes
too thick at this point add water 1 Tbs at a time. Add meat and
mix thoroughly.
Remove red chili prior to serving.
Serving
Suggestions
White rice, orange slices
Originally Submitted
9/10/2012
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