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Asparagus Beef Stir-Fry Recipe

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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

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Asparagus Beef Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 pound beef tenderloin roast, cubed
1 green onion, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
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

Directions

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.

Nutritional Facts 1-1/4 cup (calculated without rice) equals 330 calories, 22 g fat (10 g saturated fat), 80 mg cholesterol, 615 mg sodium, 6 g carbohydrate, 2 g fiber, 28 g protein.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Asparagus Beef Stir-Fry (3)

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Asparagus Beef Stir-Fry

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Reviewed on Dec. 16, 2011 by a_n_g_e_l_0715

This is delicious!

Reviewed on Sep. 10, 2011 by cliftonhanger

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.