Beef and Asparagus Stir-Fry

Oxmoor House
2 servings.


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1 teaspoon sesame seeds
3/4 pound fresh asparagus
Vegetable cooking spray
1/2 pound lean, boneless top sirloin steak, trimmed and cut into 1/8-inch-thick slices
1 cup sliced fresh mushrooms
1/4 teaspoon dried crushed red pepper
3 green onions, cut diagonally into 1/2-inch pieces
1/4 cup low-sodium teriyaki sauce
1 cup hot cooked rice (cooked without salt or fat)s


Prep: 13 Minutes
Cook: 8 Minutes

Place a large nonstick skillet over medium-high heat until hot. Add sesame seeds. Cook, stirring constantly, 1 to 2 minutes or until toasted. Set aside.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1-inch pieces. Set aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook, stirring constantly, 3 minutes or to desired degree of doneness. Drain beef, and pat dry with paper towels; wipe drippings from skillet with a paper towel.

Coat skillet with cooking spray; place over medium-high heat until hot. Add asparagus, mushrooms, crushed red pepper, and green onions. Cook, stirring constantly, 3 to 4 minutes or until asparagus is crisp-tender. Return beef to skillet, and add teriyaki sauce and cook, stirring constantly, 1 additional minute.

Place 1/2 cup rice on each of 2 individual serving plates. Spoon meat mixture evenly over rice; sprinkle with sesame seeds.

Created date

August 2009

Nutritional Information

Calories 361
Caloriesfromfat 20 %
Fat 8.1 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 34.1 g
Carbohydrate 37.1 g
Fiber 2.4 g
Cholesterol 80 mg
Iron 0.0 mg
Sodium 715 mg
Calcium 0.0 mg