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Slice beef into very thin strips. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add beef and cook until browned, stirring often.
2. Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's browned, stirring often. Pour off any fat. 3. Add the asparagus, mushrooms and pepper to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
1. Stir the cornstarch, black pepper, broth, soy sauce, brown sugar and garlic powder in a medium bowl until the mixture is smooth. 2. Cook the beef in a 10-inch nonstick skillet over medium-high ...
Meanwhile, in a small bowl, stir together the light soy sauce, vegetarian oyster sauce, sugar, Sichuan peppercorns and cumin. 4. In a large frying pan over medium-high heat, heat 1 cup of olive oil.
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Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more. Divide rice among plates.