Ingredients
2 tablespoons cornstarch1 cup beef broth3 tablespoons soy sauce1/2 teaspoon sugar2 tablespoons canola oil2 whole garlic cloves2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces2 medium onions, halved and thinly sliced1 medium sweet red pepper, julienned1 large carrot, cut into 2-1/2-inch strips2-1/2 cups sliced cooked roast beef (2-1/2-inch strips)1 cup salted cashew halvesHot cooked rice
Preparation
In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic.
Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add beef and heat through. Stir reserved sauce; add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.
