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Beef and Asparagus Skillet Dinner Recipe

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I retired after teaching for 20 years. I have always loved cooking, and now I have more time to prepare special dishes for my husband and four grandsons, and also for church suppers. This recipe is my own invention.

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Beef and Asparagus Skillet Dinner Recipe

Prep: 10 min. + marinating Cook: 25 min.

Yield: 6-8 Servings

10 25 35

Ingredients

1 cup soy sauce
1 cup white wine or white wine vinegar
6 tablespoons sugar
2 teaspoons garlic powder
1 teaspoon ground ginger
2-1/2 pounds sirloin steak, cut into thin strips
2 tablespoons canola oil
1-1/2 pounds fresh asparagus, cut into 2-inch pieces
1 medium onion, cut into thin strips
1 green pepper, cut into thin strips
1/2 pound mushrooms, sliced
1 can (14-1/2 ounces) beef broth
2 tablespoons cornstarch
Cooked rice

Directions

In a large bowl, combine the first five ingredients. Pour half of the marinade in a large resealable plastic bag; add beef; seal and refrigerate for 2 hour or overnight. Cover and refrigerate remaining marinade.
Drain and reserve marinade from beef. In a large skillet or wok, brown meat in oil. Add reserved marinade. Cover and simmer 5-10 minutes or until meat is tender.
Add asparagus; cook 2 minutes. Add the onion, green pepper and mushrooms. Mix beef broth and cornstarch; gradually add to skillet. Bring to a boil. Cook and stir for 3-5 minutes until thickened and vegetables are tender. Serve with rice. Yield: 6-8 servings.

Originally published as Beef and Asparagus Skillet Dinner in Bountiful Harvest Cookbook , p67

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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