March 20, 2011

Beef Asparagus Stir Fry

Beef Asparagus Stir-Fry
I had some asparagus left over from my tart in a previous post about "Green Grub".    I decided to make a stir-fry for a weeknight dinner.  I was exhausted and ready for the stressful week to end.  I needed something simple and quick.  This dish hit the spot!  So tasty!   I have a soft spot in my heart for any Asian dishes such as stir-fry, noodle bowls, fried rice, etc.  

Asian food may scare a few people away from cooking at home due to the lack of knowledge of any good recipes or they don't like the food at all due to exaggerated stories they've heard about what it's actually made of.  (It's kind of like people that don't want to try sushi because they don't like raw fish.  Obviously assuming sushi is raw fish.  Believe me, I'm not a huge fan of raw fish and the sushi I always get actually contains cooked fish or crab.  Now sashimi is the raw fish so if you don't prefer it, just don't order it.  But there are various types of sushi that I'm sure you'd enjoy.)

I apologize for losing track there.  I just had to clarify for you if you weren't aware.   Moving on. 

If you learn to adapt the recipes to using ingredients you know you enjoy, it's very simple and the dishes are very versatile allowing substitutions to personalize the dish to your tastebuds.  

Beef Asparagus Stir-Fry
1 lb beef sirloin, cut in 1-inch strips
1/2 c teriyaki sauce
2 tbsp red wine vinegar
1 tbsp chili oil
1/2 tsp pepper
1 tbsp butter
2 tbsp peanut oil
1 medium onion, sliced
2 garlic cloves, minced
1/2 lb asparagus spears, cut in 1-inch pieces
1 lb white mushrooms, sliced
2 c cooked white or brown rice

In a medium bowl, whisk the teriyaki sauce, red wine vinegar and chili oil and pepper.   Add the beef strips and stir to cover all the meat in the marinade.   Cover and put in fridge to marinate.

Heat 1 tbsp peanut oil and butter in a large skillet or wok over medium-high heat.   Add onions and cook for about 5-7 minutes.   Add mushrooms and garlic and cook for an additional 5-7 minutes until mushrooms start to brown.  Remove from pan to a bowl and set aside.  (you will add it back in to finish off with the rest of the items later)  

Add the remaining 1 tbsp peanut oil to the pan.   Add steak strips and the marinade to the pan.  Cook until browned on all sides.  (3-5 minutes) *If you like spicy, you can add a teaspoon or so of red pepper flakes at this point.  Add the asparagus and the cooked veggies to the pan.  Let it simmer all together for about 8 minutes.  Taste test for flavor and add salt and pepper as needed.   Serve over hot rice.  Enjoy!

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