Classic Favorite
Steak and Asparagus Stir Fry
Jasmine Rice and Vegetable Egg Rolls
Ingredients
- 1 lb flank steak, cut into thin strips across the grain
- 3 Tbsp vegetable oil, divided
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 red bell peppers, thinly sliced
- ¼ cup soy sauce
- 2 Tbsp water
- 2 tsp cornstarch
- 1 tsp ground ginger
- 2 tsp minced garlic
- 1 tsp chili oil
Instructions
- Cook half of steak in 1 Tbsp hot oil in a large nonstick skillet or wok over medium-high heat until browned; remove from skillet, and keep warm. Repeat procedure with remaining steak and 1 Tbsp oil.
- Cook asparagus and bell pepper in 1 Tbsp hot oil in same skillet, 3 minutes or until just tender. Return steak to skillet.
- Stir together soy sauce, water, cornstarch, ginger, garlic, and chili oil; add to skillet, and cook 1 minute or until thickened. Serve over rice.
Side Dish Ingredients
- 3 (8.8-oz) pouches microwavable jasmine rice
- 1 (24-oz) pkg frozen egg rolls
Side Dish Instructions
- Heat rice according to package directions; season with salt and pepper to taste.
- Prepare egg rolls according to package directions.
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