Canton Beef and Asparagus

Enjoy this delicious canton beef and asparagus recipe that’s ready in 20 minutes – perfect for a dinner.

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Servings 4

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ingredients 9
Prep Time 20 min
Total Time 20 min

Ingredients

4: cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)

1/3: cup oyster sauce*

1/4: cup water*

1: teaspoon cornstarch

1/2: lb. beef flank steak, cut into thin strips

2: garlic cloves, minced

1: (9-oz.) pkg. frozen asparagus cuts in a pouch, thawed**

1: (8-oz.) can sliced water chestnuts, drained

1: small red bell pepper, cut into 2x1/4x1/4-inch strips

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Directions

1 While rice is cooking, in small bowl, combine oyster sauce, water and cornstarch; blend well. Set aside.
2 Spray large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and garlic; cook and stir 2 to 3 minutes or until beef is browned.
3 Stir in asparagus, water chestnuts, bell pepper and oyster sauce mixture. Reduce heat to medium-low; cover and cook 3 to 5 minutes or until vegetables are crisp-tender. Serve over rice.

EXPERT TIPS

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Expert Tips

* Oyster sauce can be found in the Asian foods section of large supermarkets or in Asian markets. If unavailable, omit water and use 1/3 cup purchased stir-fry sauce. ** To quickly thaw asparagus, place in colander or strainer; rinse with warm water until thawed. Drain well.