Asparagus Beef Stir-Fry (tomato)

Photo: psfreeman

Sliced fresh shiitake mushrooms can now be found in the produce section of many local grocery stores. Recipe published in Weeknight Cooking Made Easy Annual 2005.

Yield: 4 servings
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  • 1 pound(s) lean ground beef (90% lean)
  • 2 cup(s) cut fresh asparagus (1-inch pieces)
  • 1 8-ounce can(s) sliced water chestnuts, drained
  • 1 5-ounce package(s) sliced fresh shiitake mushrooms
  • 1 teaspoon(s) minced garlic
  • 2 teaspoon(s) sesame oil
  • 2 tablespoon(s) cornstarch
  • 1 1/2 cup(s) beef broth
  • 1/3 cup(s) hoisin sauce
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 1 teaspoon(s) minced fresh gingerroot
  • 1 large tomato, chopped
  • Hot cooked rice, optional


  1. • In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender.
  2. • In a small bowl, combine the cornstarch, broth, hoisin sauce, soy sauce and ginger until blended; pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the tomato. Serve with rice if desired.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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