Beef Asparagus Toss Recipes

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BEEF AND ASPARAGUS OVER FLAT NOODLES



Beef and Asparagus Over Flat Noodles image

Provided by Food Network

Number Of Ingredients 20

1-pound flank steak, thinly sliced
1 box cornstarch
1 box baking soda
1-ounce sugar
2 pounds fresh flat rice noodles, 1 1/4 inches thick
1 cup vegetable oil
1 stalk lemon grass
3 kafir lime leaves
2 tablespoons brown sugar
1 tablespoon Thai shrimp paste
1 shallot, thinly sliced
1/2 cup dry Thai chilies
2 cups coconut milk
1 bunch scallions cut on the bias
1 bunch asparagus, blanched and cut on the bias
1 tablespoon chopped garlic
1 tablespoons Sichuan black beans
5 sprigs Thai basil
1 bunch cilantro
5 sprigs of mint

Steps:

  • Toss flank steak in the cornstarch, soda, and sugar. Cut the fresh chow fun noodles to 1 1/4 inches thick. Heat the vegetable oil in wok until hot. Fry the noodles until crisp, remove and drain on paper towels. In the jar of a blender add 1 stalk lemon grass, cut into pieces, 3 kafir lime leaves, 2 tablespoons brown sugar, 1 tablespoon Thai shrimp paste, 1 shallot, sliced thin, 1/2 cup dry Thai chilies, rehydrated. Puree. Add 2 cups coconut milk. Pour out the oil from the wok. To the wok, add flank steak, 1 bunch scallions, 1 bunch asparagus, blanched and cut on the bias, and 1 tablespoon garlic, minced. Wok fry until tender, about 2 minutes. Add chili sauce. Serve the steak and asparagus on top of a bed of fried chow fun noodles piled high. Garnish with Sichuan black beans, Thai basil, 1 bunch cilantro, shaved scallions, and 5 sprigs of mint.

ROAST BEEF AND ASPARAGUS PASTA SALAD WITH GARLIC OIL



Roast Beef and Asparagus Pasta Salad with Garlic Oil image

Get your Sunday supper in a refreshing pasta salad with roast beef, asparagus and scallion.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

1/3 cup olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces dried fusilli
4 ounces thickly sliced roast beef, cut into thin strips
1/4 cup thinly sliced scallions

Steps:

  • Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

BEEF & ASPARAGUS



Beef & Asparagus image

I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.

Provided by JustJanS

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g rump steak
40 ml soy sauce
20 ml dry sherry
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 clove garlic, crushed
1 small red chile, seeded and chopped
12 spears fresh asparagus, trimmed and cut into 5 cm pieces
40 ml peanut oil
1 teaspoon cornstarch

Steps:

  • Trim the meat, and slice across the grain evenly into long, thin strips.
  • Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
  • Drain the meat, reserving the marinade.
  • Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
  • Remove from the wok.
  • Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
  • Remove and drain on absorbent paper.
  • Blend the cornstarch with the reserved marinade until smooth.
  • Return asparagus and meat to wok with marinade mixture.
  • Stir-fry over high heat until meat is cooked through and sauce has thickened.
  • Serve at once.

SAUTEED BEEF WITH ASPARAGUS AND CORN



Sauteed Beef with Asparagus and Corn image

This stir-fry of beef and vegetables is quick enough for a weeknight supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 7

2 tablespoons olive oil
1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
10 ounces shiitake mushrooms, stems discarded (caps halved if large)
1 (10 ounces) frozen corn kernels, unthawed
Coarse salt and freshly ground pepper
3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
1 tablespoon cornstarch

Steps:

  • In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
  • Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
  • Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

Nutrition Facts : Calories 297 g, Fat 13 g, Protein 22 g

ASPARAGUS BEEF LO MEIN



Asparagus Beef Lo Mein image

This springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. -Dottie Wanat, Modesto, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 beef top sirloin steak (1 pound), cut into thin strips
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce
2-1/4 cups water, divided
2 tablespoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
1 small garlic clove, minced

Steps:

  • Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

Nutrition Facts : Calories 511 calories, Fat 21g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1367mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 3g fiber), Protein 31g protein.

BEEF & ASPARAGUS PASTA TOSS



Beef & Asparagus Pasta Toss image

Make and share this Beef & Asparagus Pasta Toss recipe from Food.com.

Provided by Lubie

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
2 cups uncooked bow tie pasta
1 lb fresh asparagus, cut into 1 inch pieces
3 tablespoons olive oil
1/4 cup minced shallot (about 2 large)
2 cloves garlic, minced
salt and pepper
1/4 cup shredded parmesan cheese (optional)

Steps:

  • Cook pasta in boiling salted water 10 minutes or until almost tender.
  • Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
  • Drain well.
  • Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
  • Remove from skillet with slotted spoon.
  • Pour off drippings.
  • Heat oil in same skillet over medium heat until hot.
  • Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
  • Remove from heat.
  • Add beef; toss to mix.
  • Season with salt and pepper, as desired.
  • Combine beef mixture with pasta and asparagus in large bowl; toss well.
  • Sprinkle with cheese, if desired.

Nutrition Facts : Calories 438.5, Fat 28.1, SaturatedFat 8.3, Cholesterol 93.1, Sodium 82.8, Carbohydrate 20.1, Fiber 3, Sugar 2.5, Protein 26.6

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons canola oil, divided
2 cups fresh asparagus pieces or fresh broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice

Steps:

  • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

Steps:

  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

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