Beef and Asparagus Stir-Fry

This is a nice, filling stir fry. When I make this I omit the mushrooms and use all three colors of the bell peppers instead of just one. Also if fresh asparagus is not available I have used frozen asparagus spears(thawed). Though it works out fine, not as good as fresh asparagus.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup water
• 2  tablespoons soy sauce
• 2  teaspoons instant beef bouillon (granules)
• 2  teaspoons cornstarch
• 1  tablespoon  vegetable oil
• 1  lb fresh asparagus, cut into 2 inch pieces
• 12  ounces boneless beef sirloin, trimmed and thinly sliced
• 1  small yellow bell peppers or 1  small red bell peppers or 1  small green bell pepper, chopped
• 1  small onion, thinly sliced
• 1⁄2 cup carrot, strips
• 2  cups  sliced fresh mushrooms
• 2  green onions, sliced
• 3  cups  hot cooked rice

Directions

1. Combine water, soy sauce, bouillon and cornstarch in a small bowl.
2. Heat oil in large skillet.
3. Add asparagus, beef, bell pepper, onion and carot; cook, stirring frequently, until beef is no longer pink.
4. Add mushrooms and green onions; cook until tender.
5. Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.
6. Serve over rice.
7. Season with ground black pepper.