Beef and Vegetable Stir Fry

BJ's Member Journal 2012

INGREDIENTS

1 lb fresh asparagus
12 oz top round steak
3 tbsp flour
1/4 cup teriyaki sauce
1/2 tsp honey
1/4 cup water
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
3 tbsp vegetable oil
4 carrots
1 each red and yellow bell peppers, cut into 1/2" strips
1 cup sliced white mushrooms
1 cup broccoli florets
1/2 small red onion, sliced (1/2 cup)
2 cups brown rice or quinoa

DIRECTIONS

Trim off asparagus ends and cut spears into 1" pieces. Peel carrots and slice diagonally into 1/4" coins. Set both aside.

Slice steak thinkly and place in ziploc back with flour. Shake to coat and set aside.

In small bowl, whisk together 1 tpsp oil in large skillet or wok over medium-high heat until very hot. Carefully add steak and carrots to pan, stir-fry for 4 minutes.

Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.

Add remaining vegetables and stir-fry 3 minutes. Serve immediately over brown rice or quinoa.