Stir fry beef with asparagus, red pepper and rice

March 26, 2013

Stir fry beef with asparagus, red pepper and rice

By March 26, 2013

Officially, one of the best Chinese recipes I've ever eaten. I found in on the internet and add some of my own touch. I was a little bit nervous, but it turned to be so delicious, that the next day I had to make some more. Even my husband enjoyed it, and he is not an Asian cuisine fan. This dish is full of flavor and goes perfectly with rice. 

  • Prep Time : 5 minutes
  • Cook Time : 10 minutes
  • Yield : 4
  • Allergens :
Nutrition facts (per portion) : 0: 300; 1: 11;


1. For the stir fry sauce, mix all the ingredients and set aside.

2. While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the green beans for 10 minutes and in the last 2 minutes, ad the asparagus, drain, rinse in cold water, drain, and set aside.

3. Rice: In another pot, heat a teaspoon of oil, add the onion and carrot, leave until it's soft, add the rice and mix until it's transparent, then the wine until it evaporates. Everything at low to medium heat. Then add gradually the soup and stir well. Season.

4. Stir-fry the asparagus and green beans in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove from pan and set aside.

5. Add another Tbsp of oil to the pan and stir fry the onion and the beef strips, for 2-3 minutes until browned.

6. Add the bell pepper and mushrooms. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the green vegetables to the pan, toss to evenly coat and serve with rice.


Romanian translation