Orange Beef and Asparagus Stir-fry Recipe

Orange Beef and Asparagus Stir-fry Recipe photo by Taste of Home

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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

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Orange Beef and Asparagus Stir-fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

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

Nutritional 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.

Originally published as Orange Beef and Asparagus Stir-Fry in Simple & Delicious June/July 2012, p17