Hy-Vee Recipes and Ideas

Directions

1. Step1

   Cut beef into thin strip and asparagus into 2-inch pieces; set aside.

2. Step2

   Combine cornstarch, soy sauce, brown sugar, and garlic powder in a medium bowl. Stir in beef broth; set aside.

3. Step3

   Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add riced cauliflower and season with salt. Cook and stir 2 minutes. Stir in water. Cover and cook over low heat 3 to 5 minutes or until tender. Remove from heat; stir in orange zest. Transfer to a serving bowl; cover and keep warm. Wipe out skillet. 

4. Step4

   Heat 1 teaspoon oil over medium-high heat in same skillet. Add half of the beef; stir-fry 2 to 3 minutes or until cooked through. Transfer beef to a bowl; repeat with remaining beef and 1 teaspoon oil.

5. Step5

   Heat remaining 2 teaspoons oil in same skillet over medium heat. Add asparagus. Stir-fry 3 minutes. Add peppers and stir-fry 1 to 2 minutes more or until vegetables are crisp-tender. Push vegetables to edge of skillet. Stir in broth mixture. Cook and stir until thickened and bubbly; cook 1 minute more. Stir in beef and heat mixture through. Serve over cauliflower. If desired, transfer leftovers to storage containers and store in the refrigerator for up to 3 days.