Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a medium bowl, combine the sliced beef with cornstarch, 1 tablespoon soy sauce, and sesame oil. Mix well and set aside for 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef to the skillet and stir-fry for 2-3 minutes, until browned. Remove the beef from the skillet and set aside.
- Add the asparagus and bell pepper to the skillet. Stir-fry for 3-5 minutes, until crisp-tender.
- Add the minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant.
- In a small bowl, whisk together the beef broth, 2 tablespoons soy sauce, brown sugar, rice vinegar, and red pepper flakes (if using).
- Pour the sauce into the skillet with the vegetables. Bring to a simmer and cook for 1-2 minutes, until the sauce thickens slightly.
- Return the cooked beef to the skillet. Toss everything together to coat with the sauce.
- Serve immediately with rice or noodles.
Notes
- For extra flavor, marinate the beef for longer, up to 30 minutes.
- Adjust the amount of red pepper flakes to your spice preference.
- You can add other vegetables like snow peas or carrots.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg