1 lb. lean sirloin, cut into thin strips ½ inch wide and 2
4 c. asparagus, stems removed, cut into 1 inch pieces
¾ c. beef broth
½ c. green onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 T. fresh ginger, peeled and coarsely chopped
½ med. red onion, sliced
2 T. soy sauce
Steam the asparagus until bright green but still firm, about 2 minutes.
Drain; rinse with cold water to stop cooking; drain again.
Combine ¼ cup beef broth, green onion, garlic, and ginger in a food processor or blender.
Pulse until the mixture is minced and set aside.
Heat a large skillet over medium-high heat and mist lightly with olive oil pan spray. Add the
steak strips, red onion, and soy sauce and sauté for 4 minutes, or until beef is nearly cooked.
Add the green onion mixture and remaining ½ cup of broth, bring to a boil. Add asparagus to
the skillet and stir until the asparagus is cooked through, about 3 minutes. Divide among four
dinner plates, serve immediately.
*Note: It is easier to slice beef thinly if you place it in the freezer for about 30 minutes first. I also
use kitchen shears to cut the beef.
Makes 4 servings
Calories: 195 Fat: 6 g.