Best Stir Fried Beef And Asparagus Ww 7 Points Recipes

BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O

Steps:

• Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
• Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
• Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
• In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
• Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
• Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
• Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
• Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

SPICY BEEF AND ASPARAGUS STIR FRY

Steps:

• Freeze the steak until partially firm. Slice the beef into thin strips.
• Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat.
• Mix the broth, soy sauce and ketchup in a small bowl and set aside.
• Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes.
• Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.

STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS

Steps:

• Cook the rice, as per package directions, while you prepare the stir-fry.
• Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
• Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
• Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
• Serve stir-fry over hot white rice.

SESAME BEEF AND ASPARAGUS STIR FRY

Steps:

• In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
• To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
• In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
• Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.

STIR-FRIED ASPARAGUS AND SESAME SEEDS (WEIGHT WATCHERS)

Steps:

• In a small bowl, blend the chicken broth and soy sauce with the corn starch.
• In a large non-stick skillet over medium-high heat, warm the oil until hot but not smoking.
• Add the scallions, ginger, and garlic, and stir-fry until fragrant or about 30 seconds.
• Add the asparagus and stir-fry until the asparagus turns bright green, about 1 minute.
• Add the broth mixture and bring to a boil. Cook, stirring, until the sauce has thickened.
• Cover and steam over medium-high heat until the asparagus is crisp-tender, 2 to 3 minutes.
• Meanwhile, in a small skillet, stir the sesame seeds over medium heat until toasted (I put mine in the microwave for a minute instead). This will take 2 to 4 minutes on the stove.
• Add the sesame oil to the asparagus and stir-fry for 30 seconds.
• Sprinkle the asparagus with the sesame seeds and serve.

STIR-FRIED BEEF W/ASPARAGUS & SNOW PEAS

Steps:

• Cut steak into thin strips and place in a large bowl with sherry, sesame oil, gingerroot, and garlic. Marinate 15 minutes.
• Cut green onions into 1/2-inch pieces, trim asparagus and cut into 1-inch lengths.
• Heat wok over medium-high heat and add safflower oil.
• Stir-fry green onions, asparagus, and bell pepper for 2 minutes, then remove to a platter and keep warm in oven.
• Add steak AND marinade to wok, stir-frying for 3 minutes.
• In a small bowl combine oyster sauce and arrowroot.
• Add to steak and cook for 1 minute.
• Add vegetable mixture and cook for 1 minute, stirring constantly.
• Toss in snow peas, cover wok, and cook for 1 minute.
• Serve immediately.

ASPARAGUS MUSHROOM BEEF STIR-FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS

Steps:

• Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
• Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
• Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
• Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.