Steak/Asparagus/Brown Rice Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb. steak2 chopped garlic cloves3 T. lime juice1 t. olive oil3 bell peppers1 onion2 1/2 c. asparagus1 T. fresh ginger1 T. low-sodium soy sauce2 t. sesame oil2 c. cooked brown rice1/2 c. fresh chopped cilantro2 T. chopped cashews
Cut steak crosswise into 1/4-inch thick strips. Toss together with 2 garlic cloves, finely chopped, and 2 T. lime juice. Marinate for 15 minutes.
Heat 1/2 t. olive oil in a wok or nonstick skillet over med-high heat. Cook the steak with the marinade, stirring constantly, for 2-3 minutes or until medium rare. Transfer with slotted spoon to a large bowl and set aside. Add 3 bell pepper, sliced, and 1 onion, sliced to the wok; cook, stirring, for about 7 minutes or until just tender. Transfer the pepper and onions to a bowl with the steak. Add 1/2 t. olive oil and 2 1/2 cups diagonally cut asparagus to wok; cook, stirring for about 4 minutes or until just tender. Put the pepper-onion and steak mixture back in the wok.
Add 1 T. grated peeled fresh ginger, 1 T. low-sodium soy sauce, 2 t. sesame oil, and 1 T lime juice to wok; cook, stirring, for about 2 minutes or until heated through. Add 2 cups cooked brown rice to the wok; heat for 2 minutes. Divide the stir-fry among 4 plates and distribute 1/2 c. chopped fresh cilantro and 2 T. chopped cashews evenly on top. Serve.
Serving Size: makes 4-6 1 3/4-cup servings
Heat 1/2 t. olive oil in a wok or nonstick skillet over med-high heat. Cook the steak with the marinade, stirring constantly, for 2-3 minutes or until medium rare. Transfer with slotted spoon to a large bowl and set aside. Add 3 bell pepper, sliced, and 1 onion, sliced to the wok; cook, stirring, for about 7 minutes or until just tender. Transfer the pepper and onions to a bowl with the steak. Add 1/2 t. olive oil and 2 1/2 cups diagonally cut asparagus to wok; cook, stirring for about 4 minutes or until just tender. Put the pepper-onion and steak mixture back in the wok.
Add 1 T. grated peeled fresh ginger, 1 T. low-sodium soy sauce, 2 t. sesame oil, and 1 T lime juice to wok; cook, stirring, for about 2 minutes or until heated through. Add 2 cups cooked brown rice to the wok; heat for 2 minutes. Divide the stir-fry among 4 plates and distribute 1/2 c. chopped fresh cilantro and 2 T. chopped cashews evenly on top. Serve.
Serving Size: makes 4-6 1 3/4-cup servings
Nutritional Info Amount Per Serving
- Calories: 404.9
- Total Fat: 13.6 g
- Cholesterol: 64.6 mg
- Sodium: 210.1 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 5.9 g
- Protein: 32.5 g
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