Asparagus Beef Skillet Recipes

ASPARAGUS BEEF SAUTE

Steps:

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

ASPARAGUS BEEF SKILLET

Steps:

• Freeze steak for two hours; slice in 1/4-inch strips.
• Lightly brown meat but still leave pink; place in a bowl.
• Add onion to skillet and cook 3 minutes.
• Add sherry and asparagus; cover cook 5 minutes.
• To skillet add Worcestershire sauce, cornstarch, sugar and spices; stir while cooking to thicken mixture.
• Return steak to mixture and cook just till meat is warm but still pink.
• Serve with rice.

ASPARAGUS BEEF TERIYAKI

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

BEEF WITH ASPARAGUS AND MUSHROOMS

Steps:

• Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
• Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
• Cut steak into thin slices and serve with the vegetables.

BEEF WITH FRESH ASPARAGUS

Steps:

• Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
• Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
• Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
• Peel and cut carrot into 1/2 inch rounds.
• Heat oil in wok or skillet over high heat.
• Add ginger and stif for 30 seconds.
• Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
• Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
• Stir in remaining ingredients, except cornstarch solution.
• Cover and cook for 2 1/2-3 minutes.
• Return beef to skillet, stir well and thicken with cornstarch.
• Serve hot over cooked rice.