Beef and asparagus stir-fry with Red Pepper

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Beef and asparagus come together in this gorgeous stir-fry. The best thing–It gets dinner on the table in only 20 minutes.

Ingredients

1 tablespoon Tamari soy sauce

2 tablespoons dry sherry

1 tablespoons rice vinegar

1 teaspoon sugar

3 cloves garlic, minced

2 tablespoons canola oil

1 (2-pound) sirloin steak, cut into strips

1 small yellow onion, thinly sliced

1 pound asparagus, trimmed and halved

1 red pepper, sliced

1 tablespoon oyster sauce

¼ cup good quality chicken stock

1 tablespoon cornstarch dissolved in 1 tablespoon water

Fresh cilantro, to garnish

Preparation

In small bowl, combine soy sauce, dry sherry, rice vinegar, sugar and garlic. Add beef and toss to coat. Heat half oil in wok or large skillet over high heat; stir-fry beef in batches until browned. remove and set aside.

Heat remaining oil in wok over high heat; add onion and cook 3 to 5 minutes. Add asparagus and red pepper and cook 3 minutes. Return beef to wok. Stir in oyster sauce, chicken stock and cornstarch mixture. Continue to cook 2 to 4 minutes or until sauce is slightly thickened. Garnish with cilantro. Serves 4.

Serve with cooked Jasmine rice, we suggest Rooster brand.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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