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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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. 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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