Cut beef into thin strip and asparagus into 2-inch pieces; set aside.
Under 30 minutes and full of protein and veggies. This is the ultimate family-friendly weeknight meal.
Servings and Ingredients
|12 oz.||Hy-Vee True boneless beef sirloin steaks|
|1||(1-lbs.) container Hy-Vee Short Cuts garlic asparagus|
|2 tbsp.||Hy-Vee cornstarch|
|2 tbsp.||Hy-Vee soy sauce|
|1 tbsp.||Hy-Vee brown sugar, packed|
|½ tsp.||Hy-Vee garlic powder|
|1 ¾ c.||Hy-Vee beef broth|
|6 tsp.||Gustare Vita olive oil, divided|
|1||(1-lbs.) container Hy-Vee Short Cuts riced cauliflower|
|Hy-Vee salt, to taste|
|1 tsp.||orange zest|
|1 c.||Hy-Vee Short Cuts chopped tricolor peppers|
Things To Grab
- Medium bowl
- Large nonstick skillet with lid
- Serving bowl
- Paper towels
- Large bowl
Combine cornstarch, soy sauce, brown sugar, and garlic powder in a medium bowl. Stir in beef broth; set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add riced cauliflower and season with salt. Cook and stir 2 minutes. Stir in water. Cover and cook over low heat 3 to 5 minutes or until tender. Remove from heat; stir in orange zest. Transfer to a serving bowl; cover and keep warm. Wipe out skillet.
Heat 1 teaspoon oil over medium-high heat in same skillet. Add half of the beef; stir-fry 2 to 3 minutes or until cooked through. Transfer beef to a bowl; repeat with remaining beef and 1 teaspoon oil.
Heat remaining 2 teaspoons oil in same skillet over medium heat. Add asparagus. Stir-fry 3 minutes. Add peppers and stir-fry 1 to 2 minutes more or until vegetables are crisp-tender. Push vegetables to edge of skillet. Stir in broth mixture. Cook and stir until thickened and bubbly; cook 1 minute more. Stir in beef and heat mixture through. Serve over cauliflower. If desired, transfer leftovers to storage containers and store in the refrigerator for up to 3 days.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 670mg
- Total Carbohydrates: 12g
- Protein: 17g
Hy-Vee Monthly Ad January 2019