| 3/4 cup | Orange juice |
| 3 tbsp | Reduced-sodium soy sauce |
| 1 cup | Honey |
| 1 tbsp | Cornstarch |
| 1 tsp | Chili oil or 1/2 tsp hot red-pepper flakes |
| 1 lb | Flank steak, cut across the grain into thin strips |
| 2 tbsp | Peanut oil or canola oil |
| 2 cups | Asparagus, cut into 1 1/2-inch pieces |
| 1 | Red bell pepper, cut into strips |
| 1/2 cup | Sliced scallion |
| 1 cup | Shredded carrots |
| 2 tsp | Grated fresh ginger |
| 1 tsp | Minced garlic |
| 1/2 cup | Honey-roasted peanuts |
| | Steamed rice (optional) |
1. In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
2. Heat 1 Tbsp of the peanut oil in a large nonstick skillet over high heat. Add asparagus and stir-fry 4 minutes. Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove vegetables to a bowl.
3. Heat remaining 1 Tbsp of the peanut oil. Add the steak; stir-fry 3 to 4 minutes. Add reserved vegetables and peanuts; stir-fry until heated through. Serve with rice, if desired