Asparagus Beef Stir-Fry on Potatoes Recipe

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Asparagus Beef Stir-Fry on Potatoes Recipe

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This is my light and quick version of a steak dinner that I created when I had leftover grilled steak and asparagus. The hands-on time is minimal, and the dish is full of flavor and very satisfying. —Frances Pietsch, Flower Mound, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 2 large baking potatoes (about 12 ounces each)
  • 2 tablespoons butter
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons canola oil, divided
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1-1/2 cups cut fresh asparagus (1 inch )
  • 1-1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high until tender, 12-16 minutes, turning once. Cool slightly.
In a small saucepan, melt butter over medium heat. Heat until golden brown, 3-4 minutes, stirring constantly. Remove from heat; stir in soy sauce and vinegar. Keep warm.
In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
In same pan, stir-fry asparagus and mushrooms in remaining oil until asparagus is crisp-tender, 2-3 minutes. Stir in beef, salt and pepper; heat through.
Cut potatoes lengthwise in half; fluff pulp with a fork. Top with beef mixture; drizzle with sauce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Asparagus Beef Stir-Fry on Potatoes in Healthy Cooking Annual Recipes Annual 2017, p105

Nutritional Facts

1/2 baked potato with 1 cup beef mixture and 1 tablespoon sauce: 387 calories, 13g fat (6g saturated fat), 61mg cholesterol, 832mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1-1/2 fat.

  • 2 large baking potatoes (about 12 ounces each)
  • 2 tablespoons butter
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons canola oil, divided
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1-1/2 cups cut fresh asparagus (1 inch )
  • 1-1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high until tender, 12-16 minutes, turning once. Cool slightly.
  2. In a small saucepan, melt butter over medium heat. Heat until golden brown, 3-4 minutes, stirring constantly. Remove from heat; stir in soy sauce and vinegar. Keep warm.
  3. In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
  4. In same pan, stir-fry asparagus and mushrooms in remaining oil until asparagus is crisp-tender, 2-3 minutes. Stir in beef, salt and pepper; heat through.
  5. Cut potatoes lengthwise in half; fluff pulp with a fork. Top with beef mixture; drizzle with sauce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Asparagus Beef Stir-Fry on Potatoes in Healthy Cooking Annual Recipes Annual 2017, p105

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