Chef's Pick
10 min.
560 cal.
2 serv.
Hot
Cook time: 10 minutes
Pat short rib dry, then dice into 1-inch pieces; add short rib to a hot skillet or wok with 1 tbsp oil, cook for 3-4 minutes over med-high then remove from skillet + set aside
Slice asparagus into 1-inch pieces; wipe skillet clean then add 1 tbsp oil with asparagus + cook 2-3 min over med high heat
Add protein back in skillet with veggies + vindaloo; cook 2-3 minutes more on med-high
Divide stir-fry between plates + ENJOY!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
560
39g
50
Saturated Fat
10g
50%
Trans Fat
2g
160mg
54%
750mg
33%
13g
5%
Dietary Fiber
5g
18%
Total Sugars
5g
Included 0g added sugars
0%
47g
0%
7%
41%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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