Updated March 30, 2018
This image courtesy of Joseph DeLeo
Serves2 as a main course
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Lactose-free, Low Carb, Peanut Free
Taste and TextureMeaty, Savory, Umami
- ¼ cup Basic Chicken Stock or commercial chicken broth
- 1 tablespoon soy sauce, preferably tamari
- 1 tablespoon hoisin sauce
- ¾ pound beef tenderloin, cut into ¾ × ¾ × 1½-inch strips
- 2 tablespoons vegetable oil or peanut oil
- 3 quarter-size peeled ginger slices, minced
- 3 cloves garlic, smashed, peeled and minced
- 4 scallions, trimmed and minced
- ½ pound asparagus, trimmed and peeled, cut diagonally into 1- to 1½-inch pieces (about 1¼ cups)
- 6 ounces oyster mushrooms, thick stems removed, torn into 1-inch strips (about 3 cups)
- Toasted sesame oil (optional)
In a small bowl, stir together the stock and the soy and hoisin sauces. Set aside.
Pat the beef dry with paper towels. Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the beef and cook, turning, until well browned but still rare, about 4 minutes. Scoop out onto a plate.
Add the ginger, garlic and scallions to the pan and stir-fry until fragrant, about 30 seconds. Add the asparagus and toss until bright green, about 2 minutes. Add the mushrooms and toss until wilted, about 1 minute.
Pour in the chicken stock mixture, bring to a boil and cook until the sauce is thick enough to lightly coat the vegetables. Remove from the heat and stir in the beef to coat it with sauce. Serve immediately, drizzling sesame oil over the top if desired.
2005 Barbara Kafka
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