bison & asparagus stir-fry
Using ground meat in a stir-fry cuts down on some of the prep work plus it cooks quickly & easily. Have everything all prepped & ready to go before you start the recipe, including the ingredients for the sauce. If you're serving rice, then have that on cooking. Once everything is prepped, it comes together quickly.
Servings: 4
Ingredients
- 1/3 cup beef broth
- 3 tablespoons oyster sauce
- 2 tablespoons mirin (or dry sherry)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons cornstarch (cornflour)
- 1 tablespoon coconut oil (or canola, peanut or avocado)
- 4 garlic cloves, sliced
- 1 tablespoon chopped fresh ginger
- 1 lb ground bison or beef (500g)
- 2 bell peppers, seeds & membrane removed & discarded, sliced (capsicum)
- 1 bunch (1 lb/500g) asparagus, trimmed of tough, woody ends then cut into thirds
- 8 oz can sliced water chestnuts, drained (250g)
- 1 teaspoon coarsely ground pepper
- 8 green onions, trimmed then cut into 1-inch lengths (2.5cm)
- steamed jasmine rice to serve (optional)
Instructions
- Combine broth, oyster sauce, mirin, soy sauce, honey & cornstarch together in a small measuring jug, stirring until smooth; set aside.
- Heat a large wok or deep frying pan over high heat. Melt the oil. Add the beef & stir-fry for 4 to 5 minutes or until browned & the juices have evaporated.
- Add garlic & ginger & stir-fry for 1 minute or until fragrant.
- Add bell pepper, asparagus & water chestnuts. Stir-fry for 2 minutes or until asparagus is bright & tender-crisp. Stir the sauce mixture & add, stir-frying until well combined.
- Add coarse-ground pepper & green onion; stir-fry 1 minute until hot. Serve with rice if desired.