Beef and Asparagus Saute
Prep: 15 minutes Cook: 8 minutes to 10 minutes
6 ounces asparagus
1 teaspoon olive oil
8 ounces lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced
Freshly ground pepper
1/4 cup coarsely shredded carrot
1/2 teaspoon dried herbes de Provence, crushed
1/4 cup dry marsala
1/8 teaspoon grated lemon peel
1 cup hot cooked rice
1. Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch pieces; rinse and drain well.
2. Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, salt, and pepper in hot oil for 3 minutes. Add asparagus, carrot, and herbes de Provence; cook and stir 2 minutes more. Add marsala and lemon peel; reduce heat.
3. Cook, uncovered, 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice. Makes 2 servings.
Number of Servings: 2
Nutrition Facts (per serving) : 327 cal., 7 g total fat (2 g sat. fat), 69 mg chol., 209 mg sodium, 29 g carb., 2 g fiber, 3 g sugar, 28 g pro.
Daily Values: 82% vit. A, 11% vit. C, 4% calcium, 26% iron
Exchanges: 1 Vegetables, 1.5 Starch, 3 Lean Meat, 1.5 Fat
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