Orange Beef and Asparagus Stir-fry |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 glazeâsee what we mean? âCindy Johnson, Colorado Springs, Colorado 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.
|
|