Using asparagus, walnuts, blue cheese crumbles and brown rice combined with Strip Steaks makes for a tasty and light stir fry meal that is great for lunch or dinner.

  • 25 to 30 minutes
  • Makes 4 servings
  • EntrĂ©e

Steak, Asparagus & Walnut Stir-Fry


  • 1 pound beef Strip Steaks Boneless, cut 3/4 inch thick
  • 1 cup uncooked instant brown rice
  • 1 tablespoon vegetable oil, divided
  • 1 pound asparagus, cut into 2-inch lengths
  • 1/2 cup walnuts halves
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 cup fat-free, reduced-sodium beef broth
  • 1/2 cup crumbled blue cheese


  1. Prepare brown rice according to package directions, omitting butter. Set aside; keep warm.

  2. Cut beef steaks across the grain into 1/4-inch strips; set aside.

  3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add asparagus; stir-fry 2 to 3 minutes or until crisp-tender. Add walnuts, garlic and salt; stir-fry 1 minute. Remove from skillet; keep warm.

  4. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Return beef to skillet.

  5. Stir in asparagus mixture and broth; cook and stir until heated through. Serve over cooked rice. Top with crumbled blue cheese.

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