• In a large bowl, combine the first five ingredients. Pour half of the marinade in a large resealable plastic bag; add beef; seal and refrigerate for 2 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and reserve marinade from beef. In a large skillet or wok, brown meat in oil. Add reserved marinade. Cover and simmer 5-10 minutes or until meat is tender.
• Add asparagus; cook 2 minutes. Add the onion, green pepper and mushrooms. Mix beef broth and cornstarch; gradually add to skillet. Bring to a boil. Cook and stir for 3-5 minutes until thickened and vegetables are tender. Serve with rice. Yield: 6-8 servings.
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