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Orange Beef and Asparagus Stir-fry

 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.


  • 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


  • 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.

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Orange Beef and Asparagus Stir-fry (continued)

Directions (continued)

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