Canton Beef and Asparagus

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  • 20 min prep time
  • 20 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 1 While rice is cooking, in small bowl, combine oyster sauce, water and cornstarch; blend well. Set aside.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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