1 ½ lbs. lean beef stewing meat, cubed
2 Tbsp. cornstarch
1 Tbsp. olive oil
3 cloves garlic
½ medium onion, diced
2 Tbsp. low-sodium soy sauce
2 cups low-sodium beef broth
1 orange, zested then juiced
2 Tbsp. peanuts, toasted and chopped
1 sprig of thyme, stemmed
1 bunch of asparagus, ends removed and cut into 1½ inch lengths
1 Tbsp. fresh-grated ginger (optional)
1 tsp. salt
Black pepper to taste
Dry excess moisture off cubed beef using a paper towel. Gently toss the beef in the cornstarch. In a medium to large saute pan, heat the oil over high heat until it shimmers. Add beef and quickly brown on all sides, careful not to overcrowd the pan.
When the beef has browned, turn heat down to medium, adding onions and 2 whole garlic cloves. Saute the onions and garlic until aromatic, about 1-2 minutes.
Add the beef broth, soy sauce and orange juice. Turn up the heat and cook until liquid reaches a boil. Immediately turn down heat and cover pot with a lid. Use a small food processor to finely chop remaining garlic, thyme, orange zest and peanuts. Set aside.
When the beef is fork tender, it’s done, after about 1-1 ½ hours. Place cooked beef on a warm serving platter. Turn up the braising liquid and quickly poach asparagus in it, for only a couple of minutes. When the asparagus is cooked, spoon it over the beef.
Pour the sauce over the beef and garnish with peanut mixture.
Yield: 6 servings
Per serving: 268 calories, 14.2g fat, 26.7g protein, 8.5g carbohydrate, 1.9g dietary fiber, 70mg cholesterol, 752mg sodium, 326mg potassium, 30.9mg calcium.