Spring's favorite vegetable shines in this quick stir-fry. Serve with precooked jasmine rice, available in pouches on the rice aisle.
1/4 cup unsalted chicken stock (such as Swanson)
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch
5 teaspoons canola oil, divided
12 ounces boneless sirloin steak, cut into 1/4-inch strips
12 ounces medium asparagus, trimmed and cut into 2-inch pieces
1 medium red bell pepper, cut into strips
1/2 teaspoon crushed red pepper
3 green onions, chopped
How to Make It
Combine first 6 ingredients in a small bowl, stirring well with a whisk.
Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef; stir-fry until browned but not cooked through (about 1 1/2 minutes). Place beef on a plate; discard liquid in pan.
Return pan to high heat. Add remaining 2 teaspoons oil; swirl to coat. Add asparagus and bell pepper; stir-fry 2 minutes. Add crushed red pepper and green onions; stir-fry 30 seconds. Reduce heat to medium-high. Add stock mixture; cook 3 minutes or until sauce is slightly thickened. Return beef and any juices to pan, and cook for 1 minute.
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Husband loved it, two large bowls full! Served on brown jasmine rice. Added bok choy cut about 1/3 on thick, put thick parts in right before asparagus for seconds, leafy part near end before sauce. Added plenty of spice, may add more garlic next time. Helps to use fresh garlic, fresh ginger, topped w cilantro. Will make again and again, maybe w chicken, too, or shrimp.
This was an excellent dish that tastes like it's from an authentic Chinese restaurant. Our whole family loved it, even our young daughter who claims she doesn't like steak (I told her it was sirloin which seemed to appease her). I did make a couple of changes by using broccoli in place of asparagus since it was much less expensive. Also, I doubled up the sauce ingredients and used about 50% more on the veggies and sirloin since we needed to feed five people and we like the extra sauce. We served it over rice for a full meal.
This was delicious served over rice! Only tweak I made was adding some broccoli and spinach to the vegetables. Also comes together quite quickly! So much better and less oily and salty than you would find this dish to be at a chinese restaurant.