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From Redbook This recipe has been tested by Redbook

What's faster than Chinese takeout, but satisfies the Asian-food craving? Our 10-Minute Orange Beef and Asparagus Stir-fry! Plus, our version is much healthier.
INGREDIENTS conv. chart U.S. Metric
3/4 cup(s) orange juice
3 tablespoon(s) reduced-sodium soy sauce
1 cup(s) honey
1 tablespoon(s) cornstarch
1 teaspoon(s) chili oil, or 1/2 tsp hot red-pepper flakes
1 pound(s) flank steak, cut across the grain into thin strips
2 tablespoon(s) peanut or canola oil
2 cup(s) asparagus, cut into 1 1/2-inch pieces
1 red bell pepper, cut into strips
1/2 cup(s) sliced scallion
1 cup(s) carrots, shredded
2 teaspoon(s) fresh ginger, grated
1 teaspoon(s) garlic, minced
1/2 cup(s) honey-roasted peanuts
Steamed rice, (optional)
DIRECTIONS

1. In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
2. 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.
3. 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