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Asparagus Beef Stir-Fry Recipe
Asparagus Beef Stir-Fry Recipe photo by Taste of Home

Asparagus Beef Stir-Fry Recipe

Read Reviews (6)
4.76 6
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  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.
  2. 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.
Originally published as Asparagus Beef Stir-Fry in Taste of Home February/March 2007, p41

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.

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

Reviews for Asparagus Beef Stir-Fry(6)

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 4, 2013

This is a favorite in my family. I have used sirloin steaks cut up and they are just as good.

MY REVIEW
Reviewed May. 27, 2013

Best stir fry I have ever made!!!

MY REVIEW
Reviewed May. 27, 2013

Best stir fry

MY REVIEW
Reviewed Dec. 16, 2011

This is delicious!

MY REVIEW
Reviewed Sep. 10, 2011

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.

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