Stir-Fried Beef & Asparagus

Total time: 25 minutes


  • 12oz (360gr) ground beef
  • 1 leek, sliced
  • 2 green garlic, sliced  substitute 2 cloves garlic, minced
  • 1/2 red pepper, cut into matchstick
  • 6oz (180gr) asparagus, cut into 1 1/2" (4cm) lengths
  • 3/4 cup (4oz,120gr) peas, frozen, no sauce
  • 1/2 cup (4oz, 120ml) beef stock
  • 1 tbs sherry
  • 1 tbs tamari or soy sauce
  • 1 tbs olive oil
  • 1 tsp sesame or walnut oil
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown or regular Basmati rice
  • 1 cup (8oz, 240ml) beef stock or whatever your rice calls for


  • Cook rice according to package instructions.
  • When done, remove from heat and fluff with a fork.
  • In a large nonstick skillet heat oils over medium-high heat.
  • Add leek, pepper, asparagus, green garlic, and stir-fry 6 - 8 minutes.
  • Remove to a plate.
  • Add beef to skillet and sauté, breaking it up as it browns.
  • When beef is browned, return vegetables to skillet and add peas, stock, sherry, and tamari or soy sauce.
  • Cover, reduce heat to medium-low and let simmer 5 minutes or until vegetables are tender.
  • Dissolve cornstarch in water.
  • Turn the heat up under the skillet and add the cornstarch mixture, stirring constantly until thickened.
  • Spoon over rice and serve.