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Beef and Asparagus Skillet Dinner

 Beef and Asparagus Skillet Dinner
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.
6-8 ServingsPrep: 10 min. + marinating Cook: 25 min.


  • 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


  • 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

2 of 2

Beef and Asparagus Skillet Dinner (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.