Servings: 4
Calories: 439kcal
Ingredients
- 1 cup wild rice
- 2 cups chicken stock
- 12-16 ounces Strip loin steak (or your favorite cut)
- salt and pepper - for steak
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
- 8 ounces snap peas, washed and trimmed
- 4 ounces fiddleheads, washed and trimmed
- 1/4 cup beef stock
- 1 tablespoon sherry
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- dash red pepper flakes
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water. (optional to add at the end. If you don't want a super saucy dish, skip this final step)
- salt and pepper to taste
Instructions
- Cook rice according to package directions. Fluff with a fork when done. Set aside.
- Heat 1 tablespoon of olive oil on high heat. Season beef generously with salt and pepper. Add beef strips. Cook on one side undisturbed for 2 minutes, turn off and cook for 1 more minutes. Cook in batches if required. Set aside on a plate.
- Heat additional oil if required. Add ginger and garlic and heat to medium high. Add asparagus, peas and fiddleheads with beef stock, sherry, tamari or soy sauce, toasted sesame oil, red pepper flakes and salt and pepper as required. Cook for 3-4 minutes.
- Return beef to wok and heat until warmed through. Optional, add cornstarch mixture and stir until thickened.
- Spoon over cooked rice and serve.
Nutrition
Calories: 439kcal | Carbohydrates: 45g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 505mg | Potassium: 1069mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2490IU | Vitamin C: 48.6mg | Calcium: 93mg | Iron: 6.4mg
Tried this recipe?Let us know how it was!