Beef and Asparagus Saute
Herbed Marsala sauce adds a touch of elegance to this quick-to-fix saute recipe, while the asparagus adds a healthy dose of potassium, fiber, vitamins A, B6, and C, thiamin, and folic acid.
Total Time:
25 mins
Servings:
2 (1 cup saute and 1/3 cup rice) servings
Ingredients
-
6 ounces fresh asparagus
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8 ounces lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced*
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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Nonstick cooking spray
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1/4 cup coarsely shredded carrot
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1/2 teaspoon dried herbes de Provence, crushed
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1/4 cup dry Marsala
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1/8 teaspoon grated lemon peel
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3/4 cup hot cooked brown rice
Directions
1.
Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch-long pieces; rinse and drain well. Set aside. Sprinkle beef with salt and pepper.
2.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook and stir beef in hot skillet for 3 minutes. Add asparagus, carrot, and herbes de Provence; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.
3.
Cook, uncovered, for 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice. Makes 2 (1 cup saute and 1/3 cup rice) servings.
Test Kitchen Tip
Partially freeze beef for easier slicing.
Nutrition information
Calories 257, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 54 mg, Sodium 368 mg, Carbohydrate 20 g, Fiber 3 g, Protein 27 g. Exchanges: Vegetable 1, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Beef with Mushroom Sauce
For a more elegant dinner, broil beef tenderloin instead of eye round steaks and make the sauce using 1/3 cup dry red wine and 1/3 cup water in place of the vegetable juice in the recipe.
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