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Asparagus Beef Saute

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. 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


  • 1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 green onion, sliced
  • 1/4 cup butter, cubed
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons lemon juice
  • Hot cooked rice


  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan.
  • In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts
1-1/4 cups beef mixture: 328 calories, 22g fat (10g saturated fat), 80mg cholesterol, 540mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 28g protein.

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  • Donna
    Feb 18, 2021

    Hello! Cooking for two here. Had rib eye steak (reversed seared) and oven roasted asparagus yesterday. Googled steak + asparagus recipes and found this. Tryied to stay true to the recipe, but had to adjust for what I had. Rendered the remaining fat from steak, no mushrooms, used 1/2 chopped onion. Only 1 skimpy garlic bulb...used a good amount of dried chopped garlic. Followed lead of others....doubled, then tasted and tripled the soy sauce/lemon juice. Having it over white rice tonight, cant wait. I know this is 5 star as I have been tasting it as I went along!

  • Robby1
    Apr 25, 2020

    Mushrooms, asparagus and good steak all in one dish, nothing could be better. This was absolutely delicious and came together fast. I used sirloin steak as well and seasoned it with Emeril's Original Essence. I doubled the sauce and might triple it next time. It has just the right amount of seasonings.

  • doreensanzone
    Apr 11, 2020

    Absolutely delicious. I used top sirloin. I also doubled the soy sauce and lemon juice, and next time I might triple it. It’s definitely a keeper.

  • GratefulNana
    Apr 7, 2020

    I prepared this as written; the name “sauté” aptly applies. It is not an Asian stir-fry but a delicious sautéed beef with vegetables. The sauce is mild but fitting to its’ title. We thoroughly enjoyed this meal and will prepare again. I served it on quinoa instead of rice, to keep glycemic index on the lower side.

  • ChocolateMudCake
    Mar 24, 2020

    I love to cook and try out new recipes. Well, my husband is my guinea pig and he came back for seconds on this made just the way you have it here. We loved it and will make it again. Thank you for sharing it! Next time I may have to double the recipe so we can take the leftovers to work the next day for our lunches.

  • Radrac
    Mar 22, 2020

    I made this last night. It was wonderful! I didn’t cut the meat small enough so had to bring out a knife so be sure to cut the 3/4” recommended. The flavore was spot on. I use sirloin steak and it was perfect!

  • Dawn
    May 7, 2019

    I thought this was very good. I used filet mignon and seasoned it with Montreal steak seasoning, used more onions and garlic and soy sauce. I would say don't measure just add as much as you want.

  • meaganteal
    Jul 28, 2018

    I did season the meat more and the sauce, but other than that, really good meal!

  • Kimberly Hines
    Jun 28, 2018

    More broth, more mushrooms, more onion - I put in more of everything because I just can’t help myself! But then again, we’ve eaten this many times and know how we like it. Yummy recipe!

  • conservativegranny
    May 10, 2018

    Super good! I did change the sauce as it seemed a bit bland and there wasn't enough of it. I added some grated ginger root. I had a smidgen of leftover bottled garlic stirfry sauce I added. Next time I will double the sauce and add the ginger root again. It really improved the taste. Otherwise this was so good. We will be having this again and again.