Asparagus Beef Stir-Fry

Amt Measure Ingredient Cal Carb Pro Fat GI
1/2poundbeef tenderloin steakbeef tenderloin steak350.202071280
1 - 1/2tablespoonsoy saucesoy sauce12.75810
1 - 1/2tablespoonSherrySherry15.8160030
1/2teaspoonground gingerground ginger2.92000
1/2teaspoonCrushed Red PepperCrushed Red Pepper00000
5/8cuppearled barleypearled barley469.3415531425
1tablespoonpeanut oilpeanut oil119.3001220
1cupcanned mushroomscanned mushrooms393212415
1/2cupcanned beef brothcanned beef broth8.40520
2 - 1/4teaspooncornstarchcornstarch22.922000
Totals: 1197 Calories Balance: 49-28-23 1160.5 586 331 280 22

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Active Time: 40 minutes

Total Time: 55 minutes

Cut beef into strips about a half inch by two inches.

In a bowl mix beef strips, soy sauce, sherry, minced garlic, ginger, and crushed red pepper.

Place in zip-lock bag and refrigerate for at least 20 minutes.

While waiting chop broccoli and slice asparagus into 2 inch slices.

Cook pearled barley according to package directions.

Set aside half of the peanut oil. Use the other half of peanut oil and heat in a skillet over high heat. Stir-fry beef mixture until browned; remove from pan.

Add remaining peanut oil to skillet and stir-fry chopped broccoli and asparagus for about 3 minutes of until they are tender-crisp. Add mushrooms for about 1 minute.

Whisk cornstarch and beef broth in a small bowl and add to veggies, stirring until sauce boils and thickens. Serve over cooked barley.