Title: Beef & Asparagus Skillet Dinner
Categories: Entree Beef
Yield: 6 Servings
| 1/2 | c | Soy sauce |
| 1/2 | c | White wine vinegar or dry white wine |
| 3 | tb | Sugar |
| 1 | ts | Garlic powder |
| 1/2 | ts | Ground ginger |
| 2 1/2 | lb | Sirloin steak, cut into thin strips |
| 2 | tb | Cooking oil |
| 1 1/2 | lb | Fresh asparagus, cut into 2" pieces |
| 1 | md | Onion, cut into thin strips |
| 1 | | Green pepper, cut into thin strips |
| 1/2 | lb | Mushrooms, sliced |
| 14 1/2 | oz | Can beef broth |
| 2 | tb | Cornstarch |
| | | Cooked rice |
In a bowl, combine the first 5 ingredients. Add meat. Cover and refrigerate
for 2 hours or overnight. Drain and reserve marinade. In a large skillet or
wok, brown meat in oil. Add marinade. Cover and simmer for 5 to 10 minutes
or until meat is tender. Add asparagus. Cook for 2 minutes. Add onion,
green pepper and mushrooms. Mix beef broth and cornstarch. Add to skillet.
Bring to a boil to thicken sauce. Cook for 3 to 5 minutes longer or until
vegetables are tender. Serve over rice.