Sirloin And Asparagus Stirfry

By American Heart Association

From the American Heart Association’s One Dish Meals Cookbook

www.americanheart.org

Serves 4; 1 ½ cups per serving

Ingredients:

		vegetable oil spray
1		pound boneless top sirloin, all visible fat discarded, cut into thin strips
½		medium onion, cut into thin strips
2		cloves garlic, minced
2		large carrots, thinly sliced
1 ½		cups fat-free, no-salt-added beef broth
2		tablespoons hoisin sauce
1		teaspoon coriander seeds, crushed
1		teaspoon toasted sesame oil
4		ounces whole-wheat angel hair pasta, broken into 2-inch pieces
8 to 10		medium asparagus spears, trimmed, cut into 1-inch pieces

Heat a large, deep nonstick skillet or wok over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the beef for 1 minute, or until it just starts to brown, stirring constantly.

Add the onion and garlic. Cook for 2 to 3 minutes, or until the onion is tender-crisp, stirring constantly.

Add the carrots. Cook for 1 minute, stirring occasionally. Stir in the broth, hoisin sauce, coriander seeds, and sesame oil. Bring to a simmer, stirring occasionally.

Stir in the pasta. Reduce the heat and simmer, covered, for 5 minutes, or until the pasta is tender and the beef is cooked through. Stir in the asparagus. Simmer, covered, for 1 to 2 minutes, or until the asparagus is tender-crisp.

This recipe is reprinted with permission from the American Heart Association One-Dish Meals Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.