Emerald Stir-Fry with Beef

Ingredients

• 1 pound asparagus trimmed sliced
• 1.3 pounds broccoli trimmed cut into small florets
• 2 tablespoons canola oil 
• 1.5 teaspoons cornstarch dissolved in 1/4 cup warm water
• 8 ounces edamame frozen shelled
• 3 cloves garlic minced
• 0.3 cup soya sauce low-sodium
• 0.3 cup orange juice 
• 0.3 teaspoon pepper flakes red
• 2 tablespoons rice vinegar 
• 8 ounces beef round tip steak sliced
• 1 teaspoon sesame oil 
• 6 ounces snow peas fresh
• 0.3 cup water 
• 0.3 cup semisweet white wine 

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
2. In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat.
3. Add the beef and cook, stirring, until just browned, about 2 minutes.
4. Transfer the beef to a plate.
5. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds.
6. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened.
7. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes.
8. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes.
9. Drizzle with sesame oil and serve.