Flash-in-the-Pan Stir-Fry --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes
  • Makes 4 servings


  1. 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 1 cup uncooked whole grain brown rice
  3. 1/4 cup orange marmalade
  4. 1 tablespoon plus 1 teaspoon chili garlic sauce
  5. 1/2 teaspoon salt
  6. 4 teaspoons vegetable oil, divided
  7. 2 yellow or red bell peppers, cut into strips
  8. 1 medium onion, thinly sliced
  9. 1/2 pound asparagus, cut into 1-1/2 inch pieces


  1. Prepare rice according to package directions; keep warm.
  2. Combine orange marmalade, chili-garlic sauce and salt in small bowl; set aside.
  3. Cut beef lengthwise in half, then crosswise into 1/4-inch thick strips.
  4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
  5. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Stir-fry bell peppers and onion 2 to 3 minutes. Add asparagus; stir-fry 1 minute. Add beef and orange marmalade mixture; cook and stir 2 minutes or until heated through. Serve over rice.
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