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Beef & Asparagus Saute
Date added: December 16, 2007
- Servings: 2 change
- Calories per serving: 365
- Prep time: 10
- Cook time: 10
Ingredients
- 6 ounce-weight asparagus, spears, fresh, lrg, 7 1/4" to 8 1/2" long
- 8 ounce-weight beef, sirloin or tenderloin very thinly sliced
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1 cooking spray, 1/3 sec spray
- 1/4 cup carrots coarsely shredded
- 1/2 tsp herbes de Provence crushed
- 1/4 cup dry Marsala (wine)
- 1/8 tsp lemon peel, fresh
- 3/4 cup rice, brown, long grain, ckd
Recipe Method
1. Snap off and discard fibrous stem ends of asparagus. Bias-cut into 2-inch-long pieces; rinse and drain well. Set aside. Sprinkle beef with salt and pepper.
2. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook and stir beef for 3 minutes. Add asparagus, carrot and herbes; 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 365 | 18% |
| Fat 8g | 12% |
| Cholesterol 66mg | 22% |
| Sodium 462mg | 19% |
| Carbohydrates 26g | 18% |
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