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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup (calculated without rice): 428 calories, 18g fat (4g saturated fat), 76mg cholesterol, 597mg sodium, 35g carbohydrate (24g sugars, 5g fiber), 33g protein.


  1. In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside.
  2. 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.
  3. 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.
Originally published as Orange Beef and Asparagus Stir-Fry in Simple & Delicious June/July 2012, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Dibilaweed User ID: 1491842 192828
Reviewed Oct. 6, 2013

"I've made this twice and we loved it. Both times I substituted fresh green beans for the asparagus. It turned out great. The sauce is so flavorful."

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