Beef and Asparagus Stir-Fry

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Category : Meat

Recipe : Beef and Asparagus Stir-Fry

Sherry adds a lovely flavor to this stir-fry, but if it's unavailable, you can
substitute a bit more soy sauce. Reduce Optional Calories to 5 per serving.

Makes 4 Servings

1 fluid ounce (2 tablespoons) dry sherry
1 tablespoon finely chopped fresh ginger root
Zest from 1 orange, julienned
2 garlic cloves, finely chopped
1 tablespoon dark sesame oil
2 teaspoons dark soy sauce
10 ounces boneless beef tenderloin, cut into thin strips
1 teaspoon cornstarch
2 teaspoons vegetable oil
24 asparagus spears, trimmed and cut diagonally into 2-inch pieces
1/4 cup thinly sliced scallions
1 teaspoon sesame seeds

To prepare marinade, in a gallon-size sealable plastic bag, combine sherry,
ginger, zest, garlic, sesame oil and soy sauce; add beef. Seal bag, squeezing out
air; turn to coat beef. Refrigerate 1 hour, turning bag occasionally.
Strain marinade into measuring cup. Add enough water to make 1/3 cup liquid.
Add cornstarch and stir to dissolve.
Heat a nonstick wok or large nonstick skillet over high heat. Add vegetable oil
and beef; stir-fry until beef loses its red color, about 1 minute. Remove beef
with slotted spoon and reserve. Reduce heat slightly and add asparagus; stir-fry
2-3 minutes. Return beef and reserved marinade to wok; raise heat to high and
stir-fry until sauce thickens, about 2 minutes. To serve, sprinkle with scallions
and sesame seeds.

EACH SERVING (1 1/4 cups) PROVIDES: 1 1/4 Fats, 1 1/4 Vegetables, 2
Proteins, 15 Optional Calories

PER SERVING: 209 Calories, 18 g Protein, 12 g Fat, 6 g Carbohydrate, 214 mg
Sodium, 44 mg Cholesterol, 1 g Dietary Fiber