Recipe: Beef and Asparagus Stir-Fry (using round steak, caulflower and peppers)

BEEF AND ASPARAGUS STIR-FRY

2 Tbsp cornstarch
1/2 cup plus 2 Tbsp water, divided use
1/2 tsp salt
1/4 tsp ground black pepper
1/9 tsp hot pepper sauce
1 pound boneless round steak (3/4-inch thick)
3 Tbsp cooking oil, divided use
2 cups fresh asparagus pieces or broccoli florets
1 cup sliced cauliflower
1 small red or green bell pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 tsp beef bouillon granules
1 Tbsp soy sauce
1 Tbsp ketchup
1 tsp red wine vinegar
Hot cooked rice (for serving)

Combine cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; set aside.

Slice beef into thin 3-inch strips; toss with the cornstarch mixture.

In a large skillet or wok over medium-high heat, stir-fry half of the beef in 1 tablespoon oil until cooked as desired. Remove from the skillet. Repeat with remaining beef and 1 tablespoon oil.

Stir-fry the asparagus and cauliflower in remaining 1 tablespoon oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.

Combine the bouillon, soy sauce, ketchup, vinegar and remaining 1/2 cup water; add to the skillet. Cook and stir for 2 minutes.

Serve over rice.

Makes 6 servings