Stir-fried beef and asparagus
Quick cooking brown rice
Uncooked lean beef round
16 oz, trimmed and cut into thin strips (1-pound)
4 medium clove(s), thinly sliced
1 Tbsp, fresh, peeled and minced
1 pound(s), trimmed and cut into 2-inch pieces
Sweet red pepper(s)
1 medium, thinly sliced
4 medium, thinly sliced
Canned water chestnut(s)
5 oz, drained
Reduced-sodium chicken broth
Low sodium soy sauce
- Cook the rice according to the package directions, omitting the salt if desired.
- 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.
- 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.