Steak and Asparagus Stir-Fry

By cserumga

Amount per serving
Calories: 228
Fat: 12.2g
Saturated fat: 3g
Monounsaturated fat: 6.2g
Polyunsaturated fat: 2g
Protein: 21g
Carbohydrate: 9g
Fiber: 3g
Cholesterol: 55mg
Iron: 4mg
Sodium: 444mg
Calcium: 59mg

Ingredients

• 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

Preparation

Step 1

1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.

2. 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.

3. 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.