Orange Beef and Asparagus Stir-fry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 teaspoons cornstarch
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3/4 cup orange juice
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4 green onions, thinly sliced
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3 tablespoons reduced-sodium soy sauce
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3 tablespoons honey
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2 teaspoons minced fresh gingerroot
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1 garlic clove, minced
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2 cups cut fresh asparagus (1-inch pieces)
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1 medium sweet red pepper, sliced
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1 cup julienned carrots
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1 tablespoon canola oil
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3/4 pound leftover grilled steaks, thinly sliced
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1/2 cup honey-roasted peanuts
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Hot cooked rice
Directions
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1.
In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside.
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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.
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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.
Nutrition 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.
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