In a Work
Beef & Asparagus Stir-Fry
¾ cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 pound asparagus, trimmed
1 tablespoon vegetable oil
1 pound beef top round, trimmed and cut into ⅛ x 2-inch slices
3 garlic cloves, minced
1 red bell pepper, cut into thin strips
6 ounces small shiitake mushrooms, stemmed
1 tablespoon toasted sesame seeds
1 Whisk together broth, soy sauce, and cornstarch in small bowl until smooth.
2 Cut off asparagus tips and put on sheet of foil. Cut asparagus on long diagonal into thin slices; add to asparagus tips.
3 Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to plate.
4 Add asparagus and garlic to wok; stir-fry until asparagus is crisp-tender, about 2 minutes. Add bell pepper and mushrooms; stir-fry until mushrooms are softened, about 2 minutes. Return beef and any accumulated juices to wok. Re-whisk broth mixture and add to wok; stir-fry until sauce bubbles and thickens, about 1 minute. Serve sprinkled with sesame seeds.
PER SERVING (about 1½ cups): 279 Cal, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 549 mg Sod, 16 g Carb, 5 g Sugar, 4 g Fib, 32 g Prot, 53 mg Calc.
HEALTHY EXTRA
Serve this stir-fry with red or white quinoa (⅔ cup cooked quinoa per serving will increase the PointsPlus value by 3).