Stir-Fried Beef and Asparagus

Smartpoints value per serving
Total Time
22 min
7 min
15 min
Stir in any of the following vegetables along with the asparagus: snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps.


quick cooking brown rice

1 cup(s)

canola oil

2 tsp

uncooked lean beef round

16 oz, trimmed and cut into thin strips (1-pound)

garlic clove(s)

4 medium clove(s), thinly sliced

ginger root

1 Tbsp, fresh, peeled and minced

uncooked asparagus

1 pound(s), trimmed and cut into 2-inch pieces

sweet red pepper(s)

1 medium, thinly sliced

uncooked scallion(s)

4 medium, thinly sliced

canned water chestnut(s)

5 oz, drained

reduced-sodium chicken broth

¾ cup(s)

low sodium soy sauce

1 Tbsp


  1. Cook the rice according to the package directions, omitting the salt if desired.
  2. Meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
  3. Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with the rice. Yields 1 1⁄3 cups beef mixture and 1⁄2 cup rice per serving.

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