Emerald Stir-Fry with Beef

Show: Healthy Appetite with Ellie Krieger Episode: Food Fix

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
12 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 12 min
Total:: 42 min

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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.

Per Serving:

(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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Comments & Reviews

recipe Emerald Stir-Fry with Beef
Melanie Boylston, MA 02-16-2010
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wonderful
Rated: 5 stars out of 5

I thought this recipe was wonderful. I didn't have any regular sesame oil only hot sesame oil but we like it spicy anyway. ... Only other difference was I added salt and pepper to the beef....it's a habit. Hubby liked it as well!Read more
recipe Emerald Stir-Fry with Beef
jaclyn mason, MI 02-14-2010
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Very Tasty
Rated: 5 stars out of 5

This was so good that my husband thought it deserved to be in a restaurant. The only thing I added were some baby bella... mushrooms - these added a creamy texture. I made this last week and am making it again tonight!!Read more
recipe Emerald Stir-Fry with Beef
Michelle suffern, NY 01-31-2010
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Sounded good but didn't deliver
Rated: 2 stars out of 5

I didn't think this was horrible, but I wouldn't make it again. The beef was completely bland because it's not seasoned at... all and then added to the sauce at the end-once the beef is cooked, it's hard to give it flavor even if it has sauce on it. I also wasn't crazy about the idea of crunchy asparagus, so I cooked my veggies a bit longer and omitted the edamame in favor of extra broccoli. I thought the sauce was too sweet and orangey and needed more salt. Overall, I was just disappointed because I wanted a healthy beef dish, and I feel like that's not what I had. Read more
recipe Emerald Stir-Fry with Beef
Julie Belmont, CA 01-07-2010
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Too much vinegar
Rated: 2 stars out of 5

I followed the recipe. There is too much vinegar in this dish. Not my fav.
recipe Emerald Stir-Fry with Beef
John Chico, CA 12-25-2009
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Pretty tasty!
Rated: 4 stars out of 5

I used chardonnay and frozen stir fry veggies and it was good.
recipe Emerald Stir-Fry with Beef
JoAnna sierra vista, AZ 11-09-2009
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Very simply and good
Rated: 4 stars out of 5

I subsituted some of the veggies for what I had in the fridge. Mushrrooms instead of aspargus. Also I used cooking wine and... apple cider vineager. I thought it turned out great. I ate it over rice.Read more