1 lb. beef cube steak, sliced 1/2 inch thick
2 Tbsp. canola oil, divided
1 Tbsp. chopped garlic
1/2 Tbsp. chopped fresh ginger
1 tsp. salt
1 bunch asparagus, cut in 1/2 inch pieces
1/2 c. Central Market Low Sodium Chicken Broth
1 c. slivered almonds, toasted
Rub cube steak with 1 Tablespoon oil. Combine garlic, ginger, salt, and pepper; rub on both sides of steak.
Preheat a sauté pan and add remaining oil. Bring heat to Medium-High and add steak. Sauté 4 minutes on each side.
Add 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