Asian Beef Stir Fry with Mushrooms & Asparagus

Serves 4

Calories 538kcal

Ingredients

Home Made Asian Sauce

1/2 cup Tamari or (low-sodium soy sauce) 

5 tablespoons of brown sugar ( lite or dark)

6 cloves of garlic, minced

1/2 teaspoon of minced fresh ginger

2 teaspoons rice vinegar

-Combine all the above sauce ingredients in a bow; whisk to combine- set aside

Beef and Vegetables

1 # Beef, sliced thin. (sirloin steak strips, flank steak)

4 tablespoon of olive oil- divided

10 ounces mushrooms, thinly sliced (baby portobello, white mushroom etc)

10 ounces of asparagus, cut into 2-inch slices ( you can also substitute Snow peas)

-Bring water in a small sauce pan to a boil; add the asparagus (or snow peas), boil them for about 3 minutes; drain; set aside

-Heat a large skillet ( or Wok) until to hot-add 2 tablespoons of olive oil- it shook sizzle.

-Immediately add the mushrooms- cook them on high heat, turning occasionally, until they are brown. You can add few pinches of salt- do not too much salt, since you are adding tamari.

-Remove the mushrooms - set aside

-Using the same skillet or wok, add 2 tablespoons of olive oil, add the sliced beef. You might want to do this in 2 batches. Sauté the beef until brown on both sides.

-If you sauté the beef in two batches, now add the first batch back to the skillet or wok.

-Add the asparagus ( or snow peas) and the cooked mushrooms.

-Add the Asian Sauce and stir everything for about 2-3 minutes. Turn off the heat and cover the pan with a lid for a minute.

Serving suggestions: serve with White or Brown Rice or Stir Fry Cauliflower Rice ( recipe is on this blog.