Spicy Asian Asparagus & Beef Stir Fry
This is very easy, and spicy good! Serve with rice.
2 Tbsp. chicken broth (or water)
1 tsp. hoisin sauce, (if you don't have hoisin, simply add a splash more tamari)
2 tsp. tamari or soy sauce
1/4 - 1/2 tsp. peeled, grated fresh ginger (depending on how spicy you like it)
1/2 tsp. cornstarch
2 tsp. olive oil
1/2 lb. beef sirloin, cut into approx. 1/2" x 3" strips
2 c. asparagus pieces, about 2" long
1 Tbsp. chopped ramps*
Pinch of red pepper flakes, optional
Sriracha or other hot sauce, optional/to your taste
*If you don't have ramps, use green onion; also add 1 small minced clove garlic at same time as the ginger.
If you will serve over rice, get the rice started now.
In a small bowl, whisk together the broth, hoisin sauce, tamari, ginger and cornstarch. Set aside.
Heat olive oil in skillet, add beef and cook quickly on medium-high heat until it is browned, and cooked to medium-rare- about 1-2 minutes. Remove beef with a slotted spoon, and set aside.
Add asparagus, ramps (or green onion), and red pepper flakes if using. Cook quickly for 30-60 seconds, lower heat and add the broth mixture. Cook a couple of minutes, whisking often, until it starts to thicken a bit. Stir in the reserved beef, keeping on very low heat another minute or so, as needed, to make sure it's warm.
Serve right away over rice.
Recipe created or adapted by Liz Talley, Urban Graze
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