This dish from Campbell’s Kitchen sounds wonderful, although I might substitute the beef with chicken strips.

Beef, Asparagus & Portobello Stir-Fry

1 lb. boneless beef sirloin steak, 3/4" thick

2 tbsp. cornstarch

1 can (14 oz.) Beef Broth (1 3/4 cups)

2 tbsp. low-sodium soy sauce

1 tbsp. packed brown sugar

1/4 tsp. garlic powder

1 lb. asparagus, cut into 2" diagonal pieces

2 large Portobello mushrooms, sliced

1/2 cup roasted red pepper strips

4 cups hot cooked rice, cooked without salt

 

SLICE beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside. COOK beef in nonstick skillet over medium-high heat until browned. ADD asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Serves 4.  Tip: For easier slicing, freeze beef for one hour.

In recent years I have become quite fond of asparagus – I spent my childhood despising it as it reminded me of spinach. I still dislike cooked spinach (but love it fresh in salads), and even though my husband has yet to develop a taste for asparagus I manage to have it on a regular basis. Mushrooms are a given; I can eat them in any way, shape or form.