Sirloin And Asparagus Stirfry
American Heart Association
From the American Heart Associationís One Dish Meals Cookbook
Serves 4; 1 ½ cups per serving
|vegetable oil spray|
|1||pound boneless top sirloin, all visible fat discarded, cut into thin strips|
|½||medium onion, cut into thin strips|
|2||cloves garlic, minced|
|2||large carrots, thinly sliced|
|1 ½||cups fat-free, no-salt-added beef broth|
|2||tablespoons hoisin sauce|
|1||teaspoon coriander seeds, crushed|
|1||teaspoon toasted sesame oil|
|4||ounces whole-wheat angel hair pasta, broken into 2-inch pieces|
|8 to 10||medium asparagus spears, trimmed, cut into 1-inch pieces|
Heat a large, deep nonstick skillet or wok over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the beef for 1 minute, or until it just starts to brown, stirring constantly.
Add the onion and garlic. Cook for 2 to 3 minutes, or until the onion is tender-crisp, stirring constantly.
Add the carrots. Cook for 1 minute, stirring occasionally. Stir in the broth, hoisin sauce, coriander seeds, and sesame oil. Bring to a simmer, stirring occasionally.
Stir in the pasta. Reduce the heat and simmer, covered, for 5 minutes, or until the pasta is tender and the beef is cooked through. Stir in the asparagus. Simmer, covered, for 1 to 2 minutes, or until the asparagus is tender-crisp.
This recipe is reprinted with permission from the American Heart Association One-Dish Meals Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.