Recipe: Speedy Beef Stir Fry (using sirloin, peppers, carrots, broccoli, and asparagus)

Speedy Beef Stir Fry

3 tablespoons olive oil
1 lb top sirloin steak, cut into bite sized strips
1 large sweet bell pepper, cut into bite-sized pieces
1 large carrot, sliced crosswise or julienne
2 cups broccoli, cut into bite-sized pieces
1 cup asparagus, snapped into bite-sized pieces
2 tablespoons low sodium soy sauce
2 teaspoons garlic salt
1/2 cup beef broth
1 tablespoon cornstarch dissolved in cup water, broth or wine
1/2 cup toasted hazelnuts

In large skillet or wok heat olive oil over medium high heat. Stir fry frozen beef strips until browned, about 4 minutes. Remove beef from skillet and set aside.

Place carrots, broccoli and pepper in skillet and stir-fry 5 minutes.

Add asparagus, soy sauce, garlic salt, broth and beef, cover and simmer 2 minutes.

Add cornstarch solution and cook and stir for one minute until sauce is thickened. Sprinkle with toasted hazelnuts. Serve over rice, pasta or crunchy noodles.

Time Saver Tip: buy sirloin steak on sale, slice the steaks against the grain into thin bite-sized strips and flash freeze on a cookie sheet until completely frozen. Store in one-pound quantities in freezer baggies until ready to use. For best results, use frozen beef within 3 months.

Servings: 4-6
Source: Mary Stewart, Agri-Business Council of Oregon