Ingredients
4 teaspoons cornstarch3/4 cup orange juice4 green onions, thinly sliced3 tablespoons reduced-sodium soy sauce3 tablespoons honey2 teaspoons minced fresh gingerroot1 garlic clove, minced2 cups cut fresh asparagus (1-inch pieces)1 medium sweet red pepper, sliced1 cup julienned carrots1 tablespoon canola oil3/4 pound leftover grilled steaks, thinly sliced1/2 cup honey-roasted peanutsHot cooked rice
Preparation
In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside.
In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.
