Emerald Stir-Fry with Beef

  • Preparation Time30 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyMedium
1/4 cup mirin or semisweet white wine, like Riesling
Per Serving:
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
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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