1lb.beef cube steak, sliced 1/2 inch thick,
2Tbsp.canola oil, divided,
1/2Tbsp.chopped fresh ginger,
1bunch asparagus, cut in 1/2 inch pieces,
1/2c.Central Market Low Sodium Chicken Broth,
1c.slivered almonds, toasted,
1Rub cube steak with 1 Tablespoon oil. Combine garlic, ginger, salt, and pepper; rub on both sides of steak.
2Preheat a sauté pan and add remaining oil. Bring heat to Medium-High and add steak. Sauté 4 minutes on each side.
3Add chopped asparagus and chicken broth. Cover and cook 4 minutes on Medium. Top with toasted almonds.
Calories: 540, Total Fat: 29g, Saturated Fat: 5g, Sodium: 150mg, Carbohydrates: 37g, Dietary Fiber: 7g, Protein: 33g