Beef and Asparagus Stir-Fry
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 pounds boneless round steak, cut into thin 3-in. strips
3 tablespoons cooking oil, divided
2 cups fresh asparagus pieces or broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedged
2 teaspoons beef bouillon granules, optional
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice
Combine cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce. Toss beef with the cornstarch mixture. In a large skillet or wok over medium-high heat, stir-fry half of the beef in 1 tablespoon oil until cooked as desired; remove from the skillet. Repeat with remaining beef and 1 tablespoon oil. Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. Combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes. Serve over rice.
Yield: 6 servings
