A friend who owns a bed-and-breakfast in Maryland shared this recipe with me. It’s a deliciously different way to prepare asparagus. The zesty Asian flavors come through but aren’t at all overpowering.
—SONJA BLOW NIXA, MO
PREP: 20 MIN. + MARINATING • COOK: 20 MIN. • MAKES: 4 SERVINGS
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry
1/4 teaspoon minced fresh gingerroot or dash ground ginger
1/2 pound beef flank steak, cut into thin strips
1 teaspoon cornstarch
1/2 cup beef broth
1 1/2 teaspoons hoisin sauce
1/8 teaspoon sugar
2 tablespoons canola oil, divided
2 pounds fresh asparagus, cut into 1-inch lengths
1 garlic clove, minced
3 cups hot cooked rice
1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal the bag and turn to coat; refrigerate for 30 minutes.
2. In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
3. In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add the garlic; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
PER SERVING 1 1/4 cups stir-fry with 3/4 cup rice equals 347 cal., 12 g fat (2 g sat. fat), 27 mg chol., 645 mg sodium, 41 g carb., 2 g fiber, 18 g pro. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.