Print Options

 
 
 
 Print
Orange Beef and Asparagus Stir-fry Recipe

Orange Beef and Asparagus Stir-fry Recipe

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. YIELD:4 servings

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

  • 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.

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 Pairings

Medium-Bodied Red Wine

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