Thursday, August 18, 2011

Asparagus Beef Stirfry

Asparagus Beef Stirfry

1 pound beef steak sliced into strips or cubes
2 tablespoons gluten free tamari soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon grated fresh ginger
2 1/2 tablespoons cornstarch
1 tablespoon canola oil
1 tsp. minced garlic
1 bunch (about 3/4 pound) thin asparagus, trimmed and cut into 2-inch pieces
1/3 cup gluten free hoisin sauce
4 green onions, sliced

Place beef pieces in a bowl and toss with tamari, vinegar, lime juice and ginger. Cover and refrigerate 20 minutes to overnight.

Remove steak from marinade and discard any extra marinade. Toss steak with cornstarch until evenly coated. Heat oil in a wok or large skillet over high heat. When very hot, but not smoking, add steak and cook until just browned. Remove steak and set aside. Add garlic and asparagus to the wok and stir 1 minute. Add hoisin and 1/3 cup water and stir 1 minute. Return beef to wok, cover, and cook until asparagus is tender, about 4 minutes. Top with green onions and serve with rice.

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