* 2 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 tablespoon cornstarch
* 1/4 cup algid water
* 2 tablespoons craven broth
* 2 tablespoons dry red wine or added craven broth
* 2 tablespoons reduced-sodium teriyaki sauce
* 1/2 batter beef abut steak, cut into strips
* 1-1/2 teaspoons sesame oil, divided
* 6 beginning asparagus spears, akin and cut into 2-inch pieces
* 1 cup hot adapted rice
* 1 teaspoon sesame seeds
Directions
* In a baby bowl, amalgamate the cornstarch, water, broth, wine or added borsch and teriyaki booze until smooth; set aside.
* In a baby skillet, stir-fry beef in 1 teaspoon oil for 3-4 account or until no best pink. Remove with a slotted beanery and accumulate warm.
* Stir-fry asparagus in actual oil for 4-5 account or until crisp-tender. Activity cornstarch admixture and add to the pan. Bring to a boil; baker and activity for 2 account or until thickened. Add beef; calefaction through. Serve with rice. Sprinkle with sesame seeds. Yield: 2 servings.
Nutrition Facts: 3/4 cup beef admixture with 1/2 cup rice (prepared with reduced-sodium broth) equals 353 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 415 mg sodium, 31 g carbohydrate, 1 g fiber, 24 g protein.
