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Beef-Asparagus Sauté
An herb-marsala sauce adds intriguing flavor to this elegant yet quick main-dish beef recipe. Ready in just 25 minutes, it's a great choice for a satisfying weeknight meal.
Equipment
- Skillet
Ingredients
- 12 oz ounces asparagus
- 2 tsp olive oil
- 1 lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced
- 1 small carrot, peeled and shredded
- Salt
- freshly ground pepper
- 1 tsp dried herbes de Provence, crushed
- ½ cup Marsala
- ¼ tsp grated lemon peel
- Hot cooked rice
Instructions
- Snap off and discard fibrous stem ends of asparagus. Bias-cut the asparagus into 2-inch pieces; rinse and drain well.
- Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, carrot, salt, and pepper in the hot oil for 3 minutes. Add the asparagus and herbes de Provence; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.
- Cook, uncovered, for 3 to 5 minutes more or until the beef is cooked through and the asparagus is crisp-tender. Serve over hot cooked rice.
Video
Nutrition
Calories: 327kcalCarbohydrates: 28.6gProtein: 27.5gFat: 7.1gSaturated Fat: 1.9gCholesterol: 68.6mgSodium: 209.4mgPotassium: 576.3mgFiber: 1.9gSugar: 3.4gVitamin A: 4122.8IUVitamin C: 6.3mgCalcium: 35.6mgIron: 4.6mg
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