Asparagus, Mushroom and Beef Stir-Fry

A simple sauce in this Vietnamese-inspired stir-fry lets the flavours of produce and beef shine. To make your prep efficient, chop the vegetables while the beef marinates. If you like substitute the beef with boneless skinless chicken.

Preparation time

20 minutes

Ready in

45 minutes

Marinating Time: 15 minutes

Cooking Time: 10 minutes

Makes

Serves 4

Cook Mode

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Ingredients

  • 250 g Ontario Beef Top Sirloin or other Grilling Steak
  • 4 tsp (20 mL) cornstarch
  • 3 tbsp (45 mL) reduced sodium soy sauce
  • 1/2 cup (125 mL) water
  • 2 tbsp (25 mL) rice vinegar
  • 2 tsp (10 mL) fish sauce
  • 1 tsp (5 mL) Ontario Honey
  • 2 tbsp (25 mL) vegetable oil
  • 8 oz (250 g) Ontario Shiitake Mushrooms, stems removed, cap halved or Ontario Crimini Mushrooms, trimmed and thickly sliced
  • 12 oz (375 g) Ontario Asparagus, trimmed and cut diagonally into 2-inch (5-cm)
  • pieces
  • 1  red hot pepper, seeded and thinly sliced (optional)
  • 3  Ontario Green Onions, thinly sliced on the diagonal
  • 2 cups (500 mL) Ontario Bean Sprouts (half a 454 g bag)
  • 1/4 cup (50 mL) torn fresh Ontario Coriander Leaves
  • 2 tbsp (25 mL) Ontario Roasted Peanuts, chopped

Instructions

Cut steak across the grain into 1/4-inch (5-mm) thick strips. In medium bowl, combine beef, 1 tsp (5 mL) of the cornstarch and 1 tbsp (15 mL) of the soy sauce; set aside for 10 to 15 minutes.

In small bowl, whisk together remaining cornstarch and soy sauce, water, vinegar, fish sauce and honey until cornstarch is dissolved; set aside.

In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; add beef mixture, spreading strips evenly over wok; cook, turning once, until browned on both sides, about 2 minutes. Transfer to clean bowl; set aside.

Add remaining oil to wok; stir-fry mushrooms until starting to steam, about 3 minutes. Add asparagus and hot pepper (if using) and 1 to 2 tbsp (15 to 25 mL) water if wok is dry; stir-fry until asparagus is bright green, 1 to 2 minutes. Return beef mixture to wok; pour in cornstarch mixture. Stir-fry until sauce thickens and asparagus is tender-crisp, about 2 minutes. Add green onions, bean sprouts and cilantro; stir-fry until sprouts wilt, for 1 minute. Sprinkle with peanuts.

Nutritional Information

1 Serving

  • Protein: 20 grams
  • Fat: 12 grams
  • Carbohydrate: 15 grams
  • Calories: 243
  • Fibre: 5 grams
  • Sodium: 640 mg

Recipe tags

Dinner

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