Ginger Beef Stir Fry Recipe

INGREDIENTS

8 ounces beef top round steak

1/2 cup lower - sodium beef broth

3 tablespoons reduced - sodium soy sauce

2 1/2 teaspoons of corn starch

1 teaspoon sugar

1/2 grated fresh ginger

12 ounces asparagus spears, trimmed and cut into 1 - inch pieces

1 1/2 cups sliced fresh mushrooms

1 cup small broccoli flowerets

4 green onions, bias - sliced into 1 - inch pieces

1 table spoon cooking oil

2 cups hot cooked rice or brown rice

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1. Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite - size strips. Set aside. For the sauce, in a small bowl stir together the broth, soy sauce, cornstarch, sugar, and ginger. Set that aside too.

2. Coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium - high heat. Add asparagus, mushrooms, broccoli, and green onions. Stir - fry for 3 to 4 minutes or until vegetables are crisp and tender. Remove from wok or skillet.

3. Carefully add the oil to wok or skillet. Add beef; stir - fry for 2 to 3 minutes or until desired doneness. Push the beef from center of wok or skillet. Stir sauce; add to the wok or skillet. Cook and stir until thickened or bubbly.

4. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve with hot cooked rice.

Time: 45 minutes Makes: 4 servings

252 calories, 6g total fat (1g saturated fat), 24 mg cholesterol, 532 mg sodium, 30 g carbohydrates, 2 g fiber, 20 g protein.

So my mom made this for dinner last night and it was pretty good. We followed the directions for the most part but she definitely added more asparagus, and broccoli. I just copied the recipe out of the book if people wanted to add certain things or exchange certain things. We added some string beans to it as well and went really easy on the soy sauce. I wouldn't say there was 532 mg of sodium in ours recipe. This is something I'm looking forward to having again one day. I've never been a fan of asparagus until recently. I always saw the soggy wet mushy asparagus that came out of a can and it looked and smelt gross. When cooked fresh and crisp, it's a whole different story. When you cook this, I suggest to add a tiny sprinkle of salt, and some pepper.

If you make this let me know what you think. If you have any recipes to suggest for this page, let me know, I'll try them and post them up on this page.