CEiMB: Emerald Stir-Fry with Beef

Let's just say this wasn't my favorite...no flavor!

Emerald Stir-Fry with Beef

•1/4 cup mirin or semisweet white wine, like Riesling
•1/4 cup orange juice
•1/4 cup low-sodium soy sauce
•2 tablespoons rice vinegar
•1/4 teaspoon red pepper flakes
•1/4 cup water
•2 tablespoons canola oil
•8 ounces beef round tip steak, sliced 1/4-inch thick
•3 cloves garlic, minced
•2 cups fresh snow peas (6 ounces)
•1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
•1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
•2 cups (8 ounces) frozen shelled edamame
•1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
•1 teaspoon sesame oil


Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.


In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.


Per Serving:
(1 serving equals 2 cups stir-fry and 3 tablespoons sauce)
Calories 400; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 3 g) ; Protein 29 g; Carb 34 g; Fiber 11 g; Cholesterol 32 mg; Sodium 625 mg
Excellent source of: Protein, Fiber, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Iron, Phosphorus, Zinc
Good source of: Thiamin, Riboflavin, Niacin, Folate, Calcium, Magnesium, Manganese, Potassium, Selenium