Stir-Fried Beef and Asparagus (Ww 7 Points) Recipe #375181
Filling Extra? Stir in any of the following vegetables along with the asparagus: a handful of snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps.
by Tee Angel
25 min | 10 min prep
SERVES 4
- 1 cup quick-cooking brown rice
- 2 teaspoons canola oil
- 1 lb top round steak, trimmed, cut into thin strips
- 4 garlic cloves, thinly sliced
- 1 tablespoon ginger, peeled, minced
- 1 lb asparagus spear, trimmed and cut into 2 inch pieces
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced
- 1 (5 ounce) can water chestnuts, drained, sliced
- 3/4 cup chicken broth
- 1 tablespoon reduced sodium soy sauce
- cook the rice according to the package directions, omitting the salt if desired.
- meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until brownded and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with rice.
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5 stars