Stir fry is easy to make and always a lively dish to bring to the table. Join Betty as she makes her favorite sirloin steak stir fry recipe with asparagus and rice. It's delicious!
You Will Need:
*2 teaspoons cornstarch
*1 tablespoon soy sauce
*1 pound uncooked boneless sirloin steak, thinly sliced (Slice diagonally across the grain for tenderness.)
*minute rice, as desired (Use an equal measure of minute rice to the amount of beef broth used.)
*beef broth, as desired
*1 pound fresh asparagus, washed, trimmed, and cut diagonally into 1-inch pieces
*1 1/2 tablespoons extra virgin olive oil
*3 tablespoons beef broth
*1 teaspoon cornstarch
*2 tablespoons soy sauce
In a small bowl, combine 2 tsp cornstarch and 1 tbsp of soy sauce and pour over the sliced, uncooked sirloin steak. Use a spoon to make sure this mixture is making contact with all outer surfaces of the steak.
Let the steak marinate for about 10 minutes.
Prep your rice. For regular rice: follow the package instructions, but substitute beef broth for water. For minute rice: heat the broth in a medium-sized saucepan, and when it boils, add the minute rice. Bring it to a boil again, cover with a lid, remove from heat, and set aside. It will cook itself.
Pour 1 1/2 tbsp of oil around the top of a deep skillet or wok, letting it drizzle to the bottom. Heat the oil at medium-high heat, until hot, but not smoking.
Drain off any excess marinade from steak, and add steak to the hot oil in the skillet. Stir fry the steak for 4 minutes, and remove from the skillet.
Add 1 lb asparagus to the skillet, along with 3 tbsp beef broth.
Cover, and let simmer for 3 minutes.
Mix 1 tsp cornstarch and 2 tbsp soy sauce, and add to the skillet.
Cook, stirring constantly, until thickened. (This will happen very fast.)
Place the cooked steak back in the skillet and stir to blend all flavors.
Serve over rice, which by now is ready to be removed from its cooking container.