Print Options

Back to Orange Beef and Asparagus Stir-fry >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Orange Beef and Asparagus Stir-fry

Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze—see what we mean? —Cindy Johnson, Colorado Springs, Colorado

4 ServingsPrep/Total Time: 30 min.

Ingredients

4 teaspoons cornstarch
3/4 cup orange juice
4 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 tablespoon canola oil
3/4 pound leftover grilled steaks, thinly sliced
1/2 cup honey-roasted peanuts
Hot cooked rice

Directions

In a small bowl, whisk the cornstarch, orange juice, onions, soy
sauce, honey, ginger and garlic until blended; set aside.
In a large skillet or wok, stir-fry the asparagus, pepper and carrots
in oil for 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Add beef; heat through.

2 of 2

Orange Beef and Asparagus Stir-fry (continued)

Directions (continued)

Sprinkle with peanuts. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 cup (calculated without rice) equals 428 calories, 18 g fat (4 g saturated fat), 76 mg cholesterol, 597 mg sodium, 35 g carbohydrate, 5 g fiber, 33 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.