Beef-and-Vegetable Stir-Fry

Ingredients

• 1 pound fresh asparagus
• 12 ounces top round steak, cut into thin strips
• 3 tablespoons all-purpose flour
• 1/4 cup lite soy sauce
• 1/4 cup water
• 2 garlic cloves, minced
• 1 tablespoon dark sesame oil, divided
• 1 tablespoon hoisin sauce
• 1/4 teaspoon dried crushed red pepper
• 4 small carrots, cut diagonally into 1/4-inch-thick slices
• 1 small red bell pepper, cut into thin strips
• 1/2 cup sliced fresh mushrooms
• 5 green onions, cut into 1-inch pieces
• 2 cups hot cooked rice

Preparation

1. Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.
2. Dredge steak in flour; set aside.
3. Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.
4. Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.
5. Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.