Asparagus Beef Stir-Fry Recipe

By traciesparks

I love Filet Mignon, but not its price! While grocery shopping, I picked up a more affordable beef tenderloin tail. I brought it home and came up with this recipe. Now I cook it once a week, plus my husband loves taking the leftovers to work. —Linda Flynn Ellicott City, Maryland

I used Round Eye instead of Tenderloin, a few dollars per pound less. It worked fine with the butter-sauteed asparagus and mushrooms. Make sure that the asparagus is just a shade tender and still very crisp. The next time I make this, I'll use red pepper flakes and five spice with the beef saute step.

Ingredients

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

Preparation

Step 1

In a wok or large skillet, stir-fry the beef, onion, salt and pepper in oil for 3-5 minutes. Add garlic; cook 1 minute longer. Remove and keep warm.

In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Yield: 4 servings.






Asparagus Beef Stir-Fry published in Taste of Home February/March 2007, p41