Recipe that’s become a family favorite


By Lou Ann Thompson - Country Cooking



Hello! I enjoy trying new recipes.

You can usually tell by the ingredients if it will be a hit or a miss. I have made a lot of them that I won’t make again and wouldn’t recommend, but occasionally you run across one that just instantly becomes a family favorite. This week’s recipe is one of those, and I will be making this one often.

I like lots of vegetables, so the next time I make this I will add some matchstick carrots and a pound of asparagus instead of half a pound.

I was a little shocked to see how quickly this came together. I thought it would take longer to prepare and cook, but it seems to cook up quickly, so have your rice cooked and ready!

You could serve this over cooked noodles if you are not a rice fan. It seems to pair well with Cole slaw and garlic bread.

Asparagus Beef Teriyaki

-1/2 cup teriyaki marinade

-2 Tablespoons water

-1 Tablespoon cornstarch

-1/2 teaspoon pepper

-2 Tablespoons sesame oil, divided

-1 beef sirloin tip steak (1 pound) thinly sliced (I used beef stir fry)

-1 large, sweet onion, chopped

-1 medium green pepper, sliced

-1 medium sweet red pepper, sliced

-1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces

-1 garlic clove, minced

-3 cups hot cooked rice

Directions

In a small bowl, mix teriyaki marinade, water, cornstarch, and pepper until smooth.

In a large skillet, heat 1 tablespoon oil over medium high heat. Add beef, stir-fry until no longer pink, 6 to 8 minutes. Remove from pan.

Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic, cook 1 minute longer.

Stir cornstarch mixture and add to pan. Bring to a boil, cook, and stir 1-2 minutes or until sauce is thickened. Return beef to pan, heat through. Serve over rice and, if desired, soy sauce. Enjoy!

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By Lou Ann Thompson

Country Cooking