Tuesday, April 6, 2010

Orange Beef & Asparagus Stir Fry

3/4 C orange juice
3 Tbls soy sauce
1/4 C honey
1 Tbls cornstarch
1/2 tsp red pepper flakes
1 lb flank steak
3 Tbls olive or peanut oil
1 1/2 C asparagus
1 red bell pepper
1/2 C sliced scallions
1 C shredded carrots
2 tsp grated fresh ginger
1 tsp minced garlic
1/2 C honey roasted peanuts

Thinly slice steak across the grain. Julienne red pepper. Coarsely chop peanuts.

In a bowl, combine orange juice, soy, honey, cornstarch and pepper flakes. Add steak strips and stir to coat; let meat strips marinate while you stir-fry vegetables.

Heat 2 Tbls oil in skillet or wok over high heat. Add asparagus and stir-fry 4 minutes. Add bell pepper, scallions and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove vegetables to a bowl.

Heat remaining 1 Tbls oil. Add steak; stir fry 3-4 minutes. Add vegetables and peanuts; stir-fry until heated through. Serve with rice.

The recipe doesn't call for mushrooms, but you may notice them in the photo... They were on sale and I like them. I was also a little short on the scallions, so I threw in a little red onion. Feel free to fiddle with the veggies. Also, my dad hunts and when he's successful, he generously shares! :) This is actually Orange Elk and Asparagus Stir Fry. You can substitute elk or venison for the beef in almost any recipe. Venison definitely has a stronger wild game flavor, so you'll be more likely to taste the difference. Elk is milder...in a flavorful recipe like this people may not even notice.

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