Libido-Boosting Stir-Fry

beef-cashew-stir-fry Recipe
Levi Brown
Prep: 20 minutes; Marinate: 15 minutes; Cook: 17 minutes.

Yield:

Makes 4 servings (serving size: 1 3/4 cups stir-fry)

Nutritional Information

Calories 318
Fat 11 g
Satfat 3 g
Monofat 6 g
Polyfat 2 g
Protein 18 g
Carbohydrate 38 g
Fiber 6 g
Cholesterol 32 mg
Iron 3 mg
Sodium 188 mg
Calcium 57 mg

Ingredients

1/2 pound skirt steak
2 garlic cloves, finely chopped
2 tablespoons lime juice
1/2 teaspoon olive oil
3 bell peppers, sliced
1 onion, sliced
1/2 teaspoon olive oil
2 1/2 cups diagonally cut asparagus
1 tablespoon grated peeled fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil
1 tablespoon lime juice
2 cups cooked brown rice
1/2 cup chopped fresh cilantro
2 tablespoons chopped cashews

Preparation

Cut steak crosswise into 1/4-inch-thick strips. Toss together with garlic, and 2 tablespoons lime juice; marinate the steak for 15 minutes. Heat 1/2 teaspoon olive oil in a wok or nonstick skillet over medium-high heat. Cook the steak with the marinade, stirring constantly, for 2-3 minutes or until medium-rare; transfer with slotted spoon to a large bowl, and set aside. Add bell peppers and onion to the wok; cook, stirring, for about 7 minutes or until just tender. Transfer the pepper-and-onion mixture to a bowl with the steak. Add 1/2 teaspoon olive oil and asparagus to wok; cook, stirring, for about 4 minutes or until tender. Put the pepper-onion-and-steak mixture back into the wok. Add ginger, soy sauce, sesame oil, and 1 tablespoon lime juice to wok; cook, stirring, for about 2 minutes or until heated through. Add cooked brown rice to the wok; heat for 2 minutes. Divide the stir-fry among 4 plates, and distribute chopped cilantro and chopped cashews evenly on top; serve.

Note:

Lori Powell,

March 2010
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