This easy stir-fry dinner calls for strips of top round steak, fresh asparagus, and classic stir-fry seasonings and vegetables. By cooking your favorite takeout dishes at home, you'll save both money and calories. See our full collection of stir-fry recipes for more dinner ideas.
1 pound fresh asparagus
12 ounces top round steak, cut into thin strips
3 tablespoons all-purpose flour
1/4 cup lite soy sauce
1/4 cup water
2 garlic cloves, minced
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 teaspoon dried crushed red pepper
4 small carrots, cut diagonally into 1/4-inch-thick slices
1 small red bell pepper, cut into thin strips
1/2 cup sliced fresh mushrooms
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice
How to Make It
Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.
Dredge steak in flour; set aside.
Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.
Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.
Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.
This recipe was fast and easy, however I would have liked a bit more complex flavor. I subbed refrigerated stir-fry veggies for the asparagus, mushrooms and bell pepper. I will try this recipe again with a few tweaks. I served with Chinese noodles rather than rice which I thought turned out great.
This was a simple recipe and tasted great. I felt good knowing what was going into it versus take out. Just a few notes: I used high heat througout cooking and if you don't like spicy cut back on the red pepper flakes. I happen to love it. I also added sugar snap peas. You can change any of the veggies and it would still be great.
This was really good. Instead of using the vegetables it called for, I used mini corn, snow pears and baby carrots. I will definitely be cooking it again, but I think I will leave out the sesame seed oil next time, because I find it gives it a weird taste.
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