Asparagus Mushroom Beef Stir-Fry

• 1 pound lean ground beef (90% lean)
• 2 cups cut fresh asparagus (1-inch pieces)
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/3 pound sliced fresh shiitake mushrooms
• 1 teaspoon minced garlic
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 1-1/2 cups beef broth
• 1/3 cup hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon minced fresh gingerroot
• 1 large tomato, chopped
• Hot cooked rice, optional

1. 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.
2. 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.

ground beef, fresh asparagus, water chestnuts, shiitake mushrooms, garlic, sesame oil, cornstarch, beef broth, hoisin sauce, soy sauce, fresh gingerroot, tomato, rice

Taken from www.tasteofhome.com/recipes/asparagus-mushroom-beef-stir-fry/ (may not work)