STIR-FRIED BEEF & ASPARAGUS

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This elegant-looking dish gets its wonderful sunny, flavor from orange juice and raspberries.

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  • 4

Ingredients

  • 1/2 cup dry red wine
  • 1/4 cup orange juice
  • 2 tablespoons raspberry or red wine vinegar
  • 1/4 cup finely chopped shallots
  • 2 teaspoons chopped fresh tarragon or 1/2 tespoon dried tarragon
  • 1 pound lean boneless top sirloin steak (about 1-inch thick), tirmmed of fat and cut across the grain into 1/8- by 2-inch strips
  • 1 1/2 pounds asparagus
  • 1 teaspoon olive oil
  • 1/2 About 1/2 cup fresh rasberries

Preparation

Step 1

1. In a large bowl, stir together wine, orange juice, vinegar, shallots, and tarragon. Add steak and stir to coat. Set aside; stir occasionally.

2. Snap off and discard tough ends of asparagus; then cut spears into 3-inch lengths. Place asparagus and 1/2 cup water in a wide non-stick frying pan or wok. Cover; cook over medium-high heat, stirring occasionally, until asparagus is tender-crisp to bite (4 to 5 minutes). Drain asparagus, transfer to a platter, and keep warm. Wipe pay dry (be careful; pan is hot).

3. Heat oil in pan over medium-hgih heat. When oil is hot, lift meat from marinade and drain briefly; reserve 1/4 cup of the marinade. Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). Add the reserved 1/4 cup marinade and bring to a boil.

4. Spoon meat mixture over asparagus and top with raspberries.


*Per Serving*: 213 cakirues (29% calories from fat.)
6 g total fat, 2 g saturated fat, 69 mg cholesterol, 70 mg sodium, 8 g carbohydrates, 2 g fiber, 27 g protein, 39 mg calcium, 4mg iron.

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