Fresh asparagus pieces, beef flank steak slices and jicama sticks cook up quickly in this spicy weeknight stir-fry.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. lite soy sauce
1-1/2 lb. beef flank steak, thinly sliced
2 Tbsp. oil
1 lb. fresh asparagus, cut into 2-inch lengths
1 cup jicama, cut into matchlike sticks
3 cloves garlic, minced
1 cup sliced radishes
2 habanero chile s, seeded, deveined and sliced
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Let's Make It
Combine barbecue sauce and soy sauce in medium bowl. Add meat; toss to coat.
Heat 1 tsp. oil in large skillet; add 1/3 of the meat. Cook on high heat 1 to 2 min. or until browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat 2 times, using 1 tsp. oil and 1/3 of the meat each time.
Cook asparagus in remaining oil in large skillet on medium-high heat 3 min. Add jicama and garlic; cook and stir 1 min. Add radishes and chiles; cook and stir 30 sec. Stir in meat and meat juices; cook 2 to 3 min., stirring frequently.
Top with chopped PLANTERS Peanuts before serving.
Serve with hot cooked brown rice.
For a milder version, use only 1 habanero or substitute 1 sliced deveined seeded small jalapeno pepper for the 2 habaneros.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.