Beef Asparagus Recipes

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ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

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, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

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.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons canola oil, divided
2 cups fresh asparagus pieces or fresh broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice

Steps:

  • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

SESAME BEEF WITH ASPARAGUS



Sesame Beef with Asparagus image

Provided by Food Network

Categories     main-dish

Time 6h10m

Yield 3 to 4 servings as part of a C

Number Of Ingredients 20

6 ounces shoulder steak, trimmed, frozen 30 minutes to 1 hour
1/2 teaspoon baking soda
3 large cloves garlic, crushed plus 2 tablespoons chopped
1 egg white
1/4 teaspoon salt
1 tablespoon sesame seeds
5 teaspoons sugar
1 teaspoon peanut oil plus 4 cups, for deep-frying
3/4 teaspoon cornstarch
2 tablespoons thin soy sauce
2 tablespoons Shao Hsing (Chinese rice wine) or dry sherry
2 teaspoons Chinese dark vinegar* or balsamic vinegar
2 teaspoons sesame oil
1 teaspoon Chinese sesame paste*
1/4 pound pencil-thin asparagus tips (4 inches)
1/2 small red bell pepper, very thinly sliced (about 1/3 cup)
4 dried red chili peppers
3 scallions, chopped
2 tablespoons chopped ginger
Serving suggestion: Rice

Steps:

  • Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
  • Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
  • In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
  • Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

BEEF & ASPARAGUS



Beef & Asparagus image

I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.

Provided by JustJanS

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g rump steak
40 ml soy sauce
20 ml dry sherry
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 clove garlic, crushed
1 small red chile, seeded and chopped
12 spears fresh asparagus, trimmed and cut into 5 cm pieces
40 ml peanut oil
1 teaspoon cornstarch

Steps:

  • Trim the meat, and slice across the grain evenly into long, thin strips.
  • Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
  • Drain the meat, reserving the marinade.
  • Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
  • Remove from the wok.
  • Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
  • Remove and drain on absorbent paper.
  • Blend the cornstarch with the reserved marinade until smooth.
  • Return asparagus and meat to wok with marinade mixture.
  • Stir-fry over high heat until meat is cooked through and sauce has thickened.
  • Serve at once.

BEEF ASPARAGUS STIR FRY



Beef Asparagus Stir Fry image

Beef Asparagus Stir Fry Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.

Provided by LilPinkieJ

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons canola oil, divided
1 teaspoon sugar
2 teaspoons fresh ginger, minced, divided
1 lb sirloin steak, thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 1/2 lbs fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup red pepper, sliced
1 cup mushroom, sliced
1 (8 ounce) can water chestnuts, drained
1/4 cup green onion, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes.
  • In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside.
  • In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet.
  • Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
  • Serve over hot rice. Garnish with sesame seeds.

BEEF WITH FRESH ASPARAGUS



Beef With Fresh Asparagus image

I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.

Provided by pattikay in L.A.

Categories     Vegetable

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons soy sauce
2 1/2 teaspoons wine
1/4 teaspoon sesame oil
1/4 teaspoon ginger
1 1/2 teaspoons cornstarch
1 teaspoon oil
1/2 lb flank steak
1/2 lb fresh asparagus
1 small carrot
3 tablespoons oil
2 slices fresh ginger, shredded
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 teaspoon wine
1/2 cup beef stock
1 1/4 teaspoons cornstarch (mixed with small amount of liquid to make a paste)

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.

Nutrition Facts : Calories 232.3, Fat 16.5, SaturatedFat 3.8, Cholesterol 23.2, Sodium 387.4, Carbohydrate 6.6, Fiber 1.6, Sugar 2.3, Protein 14.1

ASPARAGUS BEEF BUNDLES



Asparagus Beef Bundles image

Great alternative to normal appetizer party fare. Easy to prepare. Can be made the day before and refrigerated until ready to serve.

Provided by BurntMuffin

Categories     Appetizers and Snacks     Wraps and Rolls

Time 55m

Yield 25

Number Of Ingredients 7

25 thin asparagus spears, cut into 3-inch pieces
¾ cup cream cheese
1 ½ tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 pound thinly sliced deli roast beef
25 whole chives

Steps:

  • Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
  • Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
  • Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 1.2 g, Cholesterol 16.4 mg, Fat 3 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 207.6 mg, Sugar 0.5 g

ASPARAGUS BEEF TERIYAKI



Asparagus Beef Teriyaki image

This simple, savory creation is made in the time it takes to steam a pot of rice. About 20 minutes and-boom!-you're dishing dinner. -Kari Shifflett, Lake Mills, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup teriyaki marinade
2 tablespoons water
1 tablespoon cornstarch
1/4 teaspoon pepper
2 tablespoons sesame oil, divided
1 beef sirloin tip steak (1 pound), thinly sliced
1 large sweet onion, chopped
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
3 cups hot cooked rice
Soy sauce, optional
Sesame seeds, optional

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.

Nutrition Facts : Calories 444 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1266mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

ASPARAGUS BEEF ROLL-UPS



Asparagus Beef Roll-Ups image

In Plano, Texas, Kris Krueger creates these easy and elegant appetizers with asparagus spears, roast beef slices and a cream cheese-horseradish spread. "I make them for all of my parties and have received many recipe requests," she says. "They're a snap to assemble."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 4

36 fresh asparagus spears, trimmed
1 carton (8 ounces) spreadable chive and onion cream cheese
3 to 5 tablespoons prepared horseradish
2 packages (5 ounces each) thinly sliced roast beef

Steps:

  • In a large skillet, bring 1-1/2 cups water to a boil. Add asparagus; cover and boil for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry., In a small bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.

Nutrition Facts : Calories 101 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 269mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

BEEF AND ASPARAGUS NEGIMAKI



Beef and Asparagus Negimaki image

This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8

Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste
Ice water, for bath

Steps:

  • Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
  • Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
  • Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
  • Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
  • Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

ASPARAGUS MUSHROOM BEEF STIR-FRY



Asparagus Mushroom Beef Stir-Fry image

You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
2 cups cut fresh asparagus (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
1/3 pound sliced fresh shiitake mushrooms
1 teaspoon minced garlic
2 teaspoons sesame oil
2 tablespoons cornstarch
1-1/2 cups beef broth
1/3 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 large tomato, chopped
Hot cooked rice, optional

Steps:

  • In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

Nutrition Facts :

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From foodnetwork.com


BEEF & ASPARAGUS STIR-FRY RECIPE | LAND O’LAKES
Melt butter in 12-inch nonstick skillet or wok; add beef. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until meat is browned. Add sauce, asparagus and vegetables. Cover; continue cooking, stirring occasionally, 6-8 minutes or until mixture thickens and vegetables are heated through.
From landolakes.com


BEEF WITH ASPARAGUS RECIPE - GREAT BRITISH CHEFS
Heat a little oil in a frying pan, season the sirloin and seal on the fat side until golden and rendered, then roll the beef in the pan to caramelise the remainder. Finally, add a couple of knobs of butter and finish roasting for 3-4 minutes, remove and rest in a warm place light olive oil salt pepper 2 knobs of butter 8
From greatbritishchefs.com


STEAK AND ASPARAGUS STIR-FRY RECIPE | MYRECIPES
Return pan to high heat. Add remaining 2 teaspoons oil; swirl to coat. Add asparagus and bell pepper; stir-fry 2 minutes. Add crushed red pepper and green onions; stir-fry 30 seconds. Reduce heat to medium-high. Add stock mixture; cook 3 minutes or until sauce is slightly thickened. Return beef and any juices to pan, and cook for 1 minute.
From myrecipes.com


LEMONGRASS BEEF AND ASPARAGUS STIR-FRY RECIPE - VIET WORLD KITCHEN
2020-03-13 Lower the heat slightly, then cover. Let steam-cook for 1 to 2 minutes, until the asparagus have slightly softened. Transfer to a plate. Replace the pan to warm it over high heat. Swirl in the remaining 1 ½ tablespoons oil, then add the onion, garlic, chile, and lemongrass. Stir-fry for 1 minute, until fragrant.
From vietworldkitchen.com


GROUND BEEF AND ASPARAGUS STIR FRY - THE MIDNIGHT BAKER
The Recipe . Print Recipe Add to Recipe Box Go to Collections Pin Recipe. Ground Beef and Asparagus Stir Fry. Easy ground beef skillet dinner that's ready in no time . Prep Time 10 mins. Cook Time 10 mins. Course: beef, Main, Main Course. Cuisine: Asian. Keyword: asparagus stir fry, ground beef stir fry, stay safe at home recipes. Servings: 4 servings. Calories: 1192 kcal. …
From bakeatmidnite.com


BEEF, ASPARAGUS & PORTOBELLO STIR-FRY - SWANSON
2010-07-16 Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's browned, stirring often. Pour off any fat. Step 3 Add the asparagus, mushrooms and pepper strips to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
From campbells.com


ASPARAGUS RECIPES | JAMIE OLIVER
Pan-cooked asparagus & mixed fish. 20 minutes Super easy. Grilled asparagus with olive oil, lemon & Parmesan. 30 minutes Super easy. Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus. 50 minutes Not too tricky. Creamy asparagus soup with a poached egg on toast.
From jamieoliver.com


BEEF & ASPARAGUS STIR-FRY | WILLIAMS SONOMA
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From williams-sonoma.ca


BEST SAUTéED ASPARAGUS RECIPE - HOW TO SAUTE ASPARAGUS
2022-03-18 Yields: 3 - 4 servings. Prep Time: 0 hours 5 mins. Total Time: 0 hours 15 mins. Asparagus can be very thin or thick! For super-thin asparagus, cook about 2 minutes less than recommended. For very thick asparagus, cook about 2 minutes more.
From thepioneerwoman.com


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