Asparagus Beef Saute
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.