Recipe courtesy of Ellie Krieger
Emerald Stir-Fry with Beef
Total:
42 min
Prep:
30 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
42 min
Prep:
30 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

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

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.

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