Total Time
25mins
Prep 10 mins
Cook 15 mins

Taste of Home

Ingredients Nutrition

Directions

  1. In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar.
  2. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
  3. In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
  4. In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm.
  5. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
  6. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

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