Prepare brown rice according to package directions, omitting butter. Set aside; keep warm.
Cut beef steaks across the grain into 1/4-inch strips; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add asparagus; stir-fry 2 to 3 minutes or until crisp-tender. Add walnuts, garlic and salt; stir-fry 1 minute. Remove from skillet; keep warm.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Return beef to skillet.
Stir in asparagus mixture and broth; cook and stir until heated through. Serve over cooked rice. Top with crumbled blue cheese.
Nutrition information per serving: 442 Calories; 207 Calories from fat; 23g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 80 mg Cholesterol; 594 mg Sodium; 24 g Total Carbohydrate; 4.2 g Dietary Fiber; 36 g Protein; 4.7 mg Iron; 9.8 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 6.5 mg Zinc; 34.5 mcg Selenium; 120.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.