ASPARAGUS BEEF SAUTE
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
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.
BEEF AND ASPARAGUS STIR-FRY
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
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
STIR-FRIED BEEF AND ASPARAGUS (WW 7 POINTS)
Filling Extra? Stir in any of the following vegetables along with the asparagus: a handful of snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps.
Provided by Tee Angel
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook the rice according to the package directions, omitting the salt if desired.
- meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until brownded and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with rice.
Nutrition Facts : Calories 315.8, Fat 14.3, SaturatedFat 4.8, Cholesterol 69.2, Sodium 374.6, Carbohydrate 18.6, Fiber 4.6, Sugar 5.1, Protein 29.6
BEEF AND ASPARAGUS STIR-FRY
This is a nice, filling stir fry. When I make this I omit the mushrooms and use all three colors of the bell peppers instead of just one. Also if fresh asparagus is not available I have used frozen asparagus spears(thawed). Though it works out fine, not as good as fresh asparagus.
Provided by Christine MT
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, soy sauce, bouillon and cornstarch in a small bowl.
- Heat oil in large skillet.
- Add asparagus, beef, bell pepper, onion and carot; cook, stirring frequently, until beef is no longer pink.
- Add mushrooms and green onions; cook until tender.
- Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.
- Serve over rice.
- Season with ground black pepper.
Nutrition Facts : Calories 462.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 57, Sodium 578.7, Carbohydrate 53.2, Fiber 4.4, Sugar 4.4, Protein 24.9
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF ASPARAGUS STIR-FRY
"Chinese food is a big hit with my family, so this stir-fry is popular at our house...especially when I put a little extra bite in it with the red pepper flakes," relates Debby Petersen of Niagara, Wisconsin. To make sure the steak is tender, cut it into thin strips across the grain.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.
Nutrition Facts : Calories 211 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 461mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
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4.9/5 (15)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
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Cuisine Chinese,AsianCategory Lunch,DinnerServings 4Total Time 22 mins
- Meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with the rice. Yields 1 1⁄3 cups beef mixture and 1⁄2 cup rice per serving.
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