| Level: | Intermediate |
| Total: | 42 min |
| Prep: | 30 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup mirin or semisweet white wine, like Riesling
- 1/4 cup orange juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 2 tablespoons canola oil
- 8 ounces beef round tip steak, sliced 1/4-inch thick
- 3 cloves garlic, minced
- 2 cups fresh snow peas (6 ounces)
- 1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
- 1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
- 2 cups (8 ounces) frozen shelled edamame
- 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
- 1 teaspoon sesame oil
Instructions
- Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
- In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.
Nutrition Facts
| Calories | 400 |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 32 milligrams |
| Sodium | 625 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 11 grams |
| Protein | 29 grams |
Reviews
Great
Bc of the reviews I halfed the sauce and kept everything else the same. Came out perfect! No mushy veggies or tough meat
I made this recipe as written, just tried marinating the meat for about 30 minutes before cooking. It was pretty bland, as others have mentioned, and I thought the meat was fairly tough. I definitely wish I had marinated the meat all day. I liked the multiple veggies.
Sheila Isom
This is not the best beef and broccoli I’ve ever had. It was way too sweet with the orange juice in it. I think I will not add the juice next time and use dried orange peel and very little at that. Or fresh maybe?
Awful. It says cook time 12 minutes. You are adding almost a cup and a half of liquid that is supposed to reduce to a sauce. By the time this pool of liquid was reduced to almost a sauce the vegetables were soggy and the meat like leather. It took almost 40 minutes!
Very Yummy!!! I made this with Gardein Beefless Tips and it was awsome!! I didnt use the snowpeas, as I forgot to get them at the store so I just added a little extra broccoli. My husband, who is a huge beef lover, loved this dish. I will make it again but next time I might leave out the edamame. I served it with white rice and veggie eggrolls. YUMMMMY!!!!
Exchanged beef with scallops and shrimp. Didn’t use asparagus or edamame. Added Bean sprouts. Family loved it.
I really enjoyed this light and healthy meal.
OMGosh, this is AWESOME! We followed the recipe to the proverbial “T” and ABSOLUTELY LOVED IT! This recipe now joins the coveted favorites of the family. We made more than we could eat and it tastes best when fresh. Next time, I’d only stir fry what we’re going to eat at that moment and save the rest to cook up later. FANTASTIC recipe. Thank you Ellie for helping us eat healthier! LOVE IT – try it, you won’t regret it!
Not a big fan of this one. The sauce was runny and lacked flavor. I typically like most of the recipes that I try but, I would skip this one.