Beef and Asparagus Skillet Dinner Recipe

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Beef and Asparagus Skillet Dinner Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 25 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Beef and Asparagus Skillet Dinner in Bountiful Harvest Cookbook 1994, p67

  • 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
  1. 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.
  2. Drain and reserve marinade from beef. In a large skillet or wok, brown meat in oil. Add reserved marinade. Cover and simmer 5-10 minutes or until meat is tender.
  3. 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.
Originally published as Beef and Asparagus Skillet Dinner in Bountiful Harvest Cookbook 1994, p67

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