As­para­gus Beef Saute

Simple & Delicious - - ON THE MENU -

TAKES: 30 min. MAKES: 4 serv­ings

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, and my hus­band loves tak­ing the left­overs to work. —Linda Flynn, El­li­cott City, MD

1 lb. beef ten­der­loin or top sir­loin steak, cut into 3/4-in. cubes

1/2 tsp. salt

1/4 tsp. pep­per

1 Tbsp. canola oil

2 gar­lic cloves, minced

1 green onion, sliced

1/4 cup but­ter, cubed

1 lb. fresh as­para­gus, trimmed

and cut into 2-in. pieces 1/2 lb. sliced fresh mush­rooms 1 Tbsp. re­duced-sodium soy sauce 11/2 tsp. lemon juice

Hot cooked rice

1. Toss beef with salt and pep­per. In a large skil­let, heat oil over medi­umhigh heat; saute beef 2 min­utes. Add gar­lic and green onion; cook and stir un­til beef is browned, 2-3 min­utes. Re­move from pan.

2. 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.

PER SERV­ING 328 cal., 22g fat (10g sat. fat), 80mg chol., 540mg sod., 5g carb. (2g sug­ars, 2g fiber), 28g pro.

30

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