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Asparagus Beef Stir-Fry

 Asparagus Beef Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Asparagus Beef Stir-Fry (continued)

Nutritional Facts: 6 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.