Beef Asparagus Stir Fry

INGREDIENTS

¼   cup beef broth

½   tablespoon corn starch

1    tablespoon soy sauce

2    teaspoons orange marmalade or other fruit jam

½   tablespoon rice vinegar

1    tablespoon chili-garlic sauce

2    teaspoons powdered ginger

2    tablespoons olive oil

½   pound beef sirloin, ¼ inch thick slices

1    large white onion, chopped ½ inch

6    cloves garlic, sliced long-wise into thin strips

1    red bell pepper, seeded, cut to 1 inch

¼   cup chicken broth

½   bunch thin asparagus, snapped, cut on diagonal 1 inch

1    cup sliced mushrooms (optional)

METHOD

In a medium bowl, whisk together the broth, corn starch, soy sauce, marmalade, rice vinegar. chili sauce and powdered ginger. Set aside.

Heat the olive oil in a large wok or skillet over medium-high heat. In batches, add the beef strips and brown on both sides, about 2 to 3 minutes per batch. Remove to paper towels on a plate to drain. Set aside.

To the same skillet/wok, add the onions and cook, stirring, for about 2 to 3 minutes to soften. Add the garlic and cook for 1 minute. Add the bell peppers and cook, stirring, for 2 minutes. Add the chicken broth, cover and cook for 3 to 4 minutes to soften the vegetables. Add the beef strips, the asparagus and the mushrooms.  Cook uncovered, stirring, for 2 minutes and pour the sauce from the bowl over the meat and vegetables. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Remove from the heat and serve over cooked rice.

Based on a recipe in  Eating Well  magazine