Ginger Beef and Asparagus With Mushrooms

This stir fry is a little sweet and a little spicy. Serve over hot cooked rice.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 lbs  sirloin steaks or 1 1⁄4 lbs  flank steaks, cut into thin strips
• 2  tablespoons  peanut oil (or canola oil)
• 4  garlic cloves, minced
• 1  teaspoon salt
• 1 1⁄2 lbs asparagus, cut into 2-inch pieces (cut very thick stalks in half lengthwise as well)
• 6  green onions, sliced
• 3⁄4 cup  sliced carrot
• 1  lb baby portabella mushrooms, sliced
• 1⁄8 cup sherry wine
• 1⁄8 cup light soy sauce
• 2  teaspoons cornstarch
• 2  teaspoons  fresh ground ginger
• 1⁄4 teaspoon Chinese five spice powder
• 1⁄2 teaspoon pepper
• 2  tablespoons brown sugar

Directions

1. In a large skillet, heat oil on high heat.
2. Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.
3. Sprinkle beef strips with the salt.
4. When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.
5. Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.
6. Serve over hot cooked rice, if desired.