Emerald Stir-Fry with Beef

Eating Healthy in 2009. Copyright 2008, Ellie Krieger, All Rights Reserved.
TOTAL TIME: 42 min
Prep: 30 min
Inactive Prep: --
Cook: 12 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on August 05, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 16, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.