Ingredients
1 pound lean ground beef (90% lean)2 cups cut fresh asparagus (1-inch pieces)1 can (8 ounces) sliced water chestnuts, drained1/3 pound sliced fresh shiitake mushrooms1 teaspoon minced garlic2 teaspoons sesame oil2 tablespoons cornstarch1-1/2 cups beef broth1/3 cup hoisin sauce2 tablespoons reduced-sodium soy sauce1 teaspoon minced fresh gingerroot1 large tomato, choppedHot cooked rice, optional
Preparation
In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender.
In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.
