Asparagus is a spring favorite featured in this recipe – and it’s even more delicious when paired with tender Pusheta Creek beef. This dish is versatile, prepare it as a quick weekday supper or use it to create a lovely centerpiece for a “company” dinner.
Make it Quick: Jars of fresh ginger and garlic, minced and ready to go, can be found in your grocery’s produce section; buy fresh mushrooms already sliced; look for pre-cooked rice pouches in the rice aisle.
Make it Gluten-Free: With Pusheta Creek steak, it’s already hormone-free and antibiotic-free, but you can easily make this recipe gluten-free – use tamari instead of soy sauce; purchase gluten-free oyster sauce in your grocery store or online; use all-purpose gluten-free flour as the thickener.
Prep Time: 10 minutes
Cook Time: 10 minutes
¼ c. water
1 ½ tbsp. soy sauce
1 ½ tbsp. oyster sauce
2 tsp grated fresh ginger
2 tsp minced garlic
1 tsp flour
2 tbsp vegetable oil
12 oz asparagus cut into 2” pieces
1 medium bell pepper, any color, cut in strips
8 oz fresh sliced mushrooms
Crushed red pepper to taste
3 chopped scallions, including tops
Cooked rice (basmati or jasmine work best, but any kind will do)
Whisk the first six ingredients together in a small bowl. Heat a large skillet, wok, or everyday pan over high heat; coat the pan with 1 tablespoon of the oil and add steak strips, frying until browned, about 1 ½ to 2 minutes. Place beef on a plate and discard the juice in the pan (no need to wipe out the pan). Return pan to high heat and add the second tablespoon of oil. Stir fry the asparagus, bell pepper and mushrooms for about two minutes. Add crushed red pepper and reduce heat to medium high. Add liquid mixture and cook until sauce thickens slightly, about 3 minutes. Mix beef back into the pan, toss in two-thirds of the scallions, and cook until meat is done to your liking, about 1-2 minutes. Serve on bed of rice and sprinkle remaining scallions over the top.