Print PDF of recipe here.
Recipe courtesy of Redbook magazine
3/4 cup orange juice (I skipped, forgot to buy)
3 tablespoons reduced-sodium soy sauce
1 cup honey
1 tablespoon cornstarch
1 teaspoon chili oil or 1/2 tsp hot red-pepper flakes
1 lb flank steak, cut across the grain into thin strips (I used the beef strips they usually sell for stir-fries)
2 tablespoons peanut oil or canola oil
2 cups asparagus, cut into 1-1/2-inch pieces
1 red bell pepper, cut into strips
1/2 cup sliced scallion
1 cup shredded carrots
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
1/2 cup honey-roasted peanuts (added extra for topping)
Steamed rice (optional)
In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
Heat 1 Tbsp of the peanut oil in a large nonstick skillet over high heat. Add asparagus and stir-fry 4 minutes. Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove vegetables to a bowl.
Heat remaining 1 Tbsp of the peanut oil. Add the steak; stir-fry 3 to 4 minutes. Add reserved vegetables and peanuts; stir-fry until heated through. Serve with rice, if desired.