Asian Beef and Asparagus
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Serves 4 FOR THE BEEF Heat 1 teaspoon oil in a large nonstick skillet. Add 1-pound sirloin steak; cook, turning once, 6 minutes for medium-rare. Meanwhile, trim 1 pound fresh asparagus; cut crosswise into thirds. Transfer beef to a plate. Add asparagus to the skillet; cover and cook, stirring occasionally, 3 minutes or until crisp-tender. Stir in 1/2 cup each bottled stir-fry sauce and orange juice and bring to a simmer. Slice steak; spoon asparagus mixture over top. FOR THE RICE Stir 1/4 cup each sliced scallions and chopped peanuts into 4 servings of cooked rice. FOR THE SALAD Combine 2 cups sliced unpeeled seedless cucumber, 1 cup thinly sliced red bell pepper and 3 tablespoons rice-wine vinegar*. *NOTE - Mild, seasoned rice-wine vinegar contains sugar and salt and makes an excellent fat-free salad dressing.