Beef Stir-Fry with Asparagus & Cashew
- Author: The Peach Kitchen
- 5oog sirloin, cut into thin strips
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp grated ginger
- 1 tsp chili oil
- 2 tbsp +3 tbsp canola oil
- 2 cloves garlic, finely minced
- 2 green or red bell pepper, cut into thin strips
- 1 bunch asparagus, trimmed and cut into 1″ lengths
- ¼ cup black bean sauce
- ¼ cup cashew nuts
- Combine the beef strips with soy sauce, cornstarch, grated ginger, and chili oil. Mix well so that the beef strips are evenly coated. Marinate it for 20 minutes.
- In a wok or non-stick skillet, heat the canola oil.
- Saute the garlic for a few seconds just until it browns on the edges, then add the bell pepper and asparagus.
- Stir fry for a minute, or until the asparagus is tender and bright green.
- Remove from the pan using a slotted spoon and set aside.
- Add the beef to the pan, and stir fry for 2 minutes or until browned.
- Put back the vegetables and add the black bean sauce.
- Cook for another minute or two, or until the sauce is warmed through.
- If the sauce looks too thick, you can thin it out with water, adding 1 tbsp at a time until the dish looks saucy enough for your liking
- Sprinkle with cashew and give it a quick stir.
- Serve immediately over steaming hot rice…perfect!