Stir-fry is one of my favorite meals to fix because I live alone, and one preparation often contains enough leftovers for a second or third meal. I also find its a great way to use up whatever veggies I have in the house: peppers, broccoli, carrots, green beans, spinach, garlic and onions.
I rarely have asparagus, but bought some specifically to try this recipe. You see, I received a complimentary bottle of SoyVay Hoisin Garlic Marinade and Sauce, and they enclosed a recipe card. It sounded good, so I figured I’d try it. Also, I always use hoisin sauce when making stir-fry, and the addition of garlic sounded great.
I followed the provided recipe, which I share below. The meal was inexpensive, easy to prep and speedy, about 10 minutes cooking time. However, I must say I’d recommend using plain hoisin sauce in the future. I found the Hoisin Garlic blend had too much salt and was thinner than the plain variety. Therefore, you had to use more, adding to the long-term expense.
I enjoyed the snappy taste of the asparagus spears and the crunch of the unsalted cashews. (unsalted is important, as I already mentioned, because the sauce is high in sodium.) I think the addition of some red pepper strips would give the dish more color.
I applaud Soy Vay for adding no preservatives to their Hoisin Garlic sauce.
For more recipe ideas, visit: SoyVay’s Website.
Garlic Beef and Asparagus Stir-Fry
Compliments of SoyVay
Ingredients
- 1 tbsp. olive oil
- 1 lb. flank steak, sliced think into bite-size pieces for stir-fry
- salt and pepper, to taste
- 1 lb. asparagus, ends trimmed and cut into diagonal 1-inch lengths
- 1/2 cup Soy Vay® Hoisin Garlic sauce
- 1 cup roasted, unsalted cashews
Directions
- In a wok or large nonstick pan, heat the olive oil over medium-high heat. Add the flank steak, and cook for about 3-4 minutes, depending on the thickness of the beef, until browned on all sides. Season to taste with salt and pepper.
- Remove the meat with a slotted spoon, set aside, and pour off the fat from the pan. Add the asparagus to the pan, and cook for 2–3 minutes until crisp-tender.
- Return the meat to the pan, add the sauce and toss to coat. Stir in the nuts, and cook for 1 minute more. Season again if needed. Serve hot over rice or noodles.
