Photo: Emerald Stir-Fry with Beef

TOTAL TIME: 42 min
Prep: 30 min
Inactive Prep: --
Cook: 12 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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
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Directions

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.
(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

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  • on August 05, 2012

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    This was delicious! I didn't realize the soy sauce I had in the house wasn't the low-sodium kind, and I used it.... this recipe would work better as directed with the low sodium kind. It was a bit salty, but that was my fault. Would probably adjust the cornstarch amount up a bit, as my sauce didn't thicken quite as much as I would have liked.

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  • on April 16, 2012

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    This was delicious! I did double the meat for my husband, but it would probably be tasty with no meat at all.

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