Yield: 1 servings
|1 pounds||Beef flank steak, top sirloin, or top round cut 1" thick|
|3 tablespoons||Reduced sodium soy sauce, divided|
|2 tablespoons||Vegetable oil, divided|
|3 teaspoons||Brown sugar, divided|
|¼ pounds||Green beans, cut on diagonal into 2-inch pieces|
|1 pack||Frozen asparagus* (10 oz), defrosted and cut into 2" diagonal slices OR-|
|12 ounces||Fresh aparagus, cut into 2" diagonal slices blanced 2 minutes before stir frying|
|¼ pounds||Fresh mushrooms, sliced|
|2 tablespoons||Dry sherry|
|6||Green onions, cut into|
|½ teaspoon||Oriental dark sesame oil|
|Toasted sesame seeds|
Cut beef steak lengthwise in half. Cut steak across grain into strips about ⅛ inch thick. Combine 1 tablespoon soy sauce, 1 teaspoon oil, cornstarch, and 1 teaspoon brown sugar; pour over beef strips and marinate 30 minutes. Heat wok or non-stick skillet over medium heat; add remaining oil. Stir-fry green beans 3 to 4 minutes; add asparagus and mushrooms and cook 2 minutes. Remove vegetables and keep warm. Combine sherry, the remaining soy sauce and sugar; reserve. Stir-fry beef (one half at a time) 2 to 3 minutes. Return vegetables to the pan with the beef; add the sherry mixture and heat through. Stir in green onion. Add sesame oil and stir. Sprinkle with sesame seeds and serve immediately.
Makes 4 servings.
[ 1989 Beef Board and Beef Industry Council ] From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes