ASPARAGUS MUSHROOM BEEF STIR-FRY
You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.
Nutrition Facts :
MUSHROOM AND SPRING VEGETABLE RISOTTO
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
- Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
- In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
- When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS
This recipe was my first "Mushroom Monday Challenge" dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what's listed in the ingredients. Red or green peppers could be used if you don't have asparagus, even a little sliced carrot would be delicious.
Provided by BrittanyS
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice, as per package directions, while you prepare the stir-fry.
- Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
- Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
- Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
- Serve stir-fry over hot white rice.
Nutrition Facts : Calories 231.7, Fat 7.4, SaturatedFat 1, Sodium 528.8, Carbohydrate 35.8, Fiber 2.8, Sugar 3.5, Protein 7.2
MUSHROOM BEEF RICE
Great change from potatoes with beef. I have cooked this recipe for numerous years and my family has always loved it. Easy too.
Provided by Phiszel
Categories Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice, soups, mushrooms, and salt and pepper in 1 1/2- 2 qt. casserole dish.
- Dot with butter.
- Cover and bake in preheated 325 deg. oven for one hour.
- Remove cover, stir and continue baking for 15 mins.
Nutrition Facts : Calories 275.1, Fat 1.5, SaturatedFat 0.3, Sodium 1029, Carbohydrate 55, Fiber 1.6, Sugar 2.3, Protein 10.1
MUSHROOM BEEF TIPS WITH RICE
Here's a quick and simple version of the beef tips my husband loves. Even though the recipe calls for pre-made tips, the finished dish is tender and delicious. Think: savory, stroganoff flavor with only five ingredients! -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute mushrooms in butter for 2 minutes. Add beef to pan; cook for 4-6 minutes or until heated through, stirring occasionally., Meanwhile, cook rice according to package directions. Remove beef mixture from the heat; stir in sour cream. Serve with rice.
Nutrition Facts : Calories 473 calories, Fat 24g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 940mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
ASPARAGUS AND MUSHROOM RICE MEDLEY
With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
BEEF WITH ASPARAGUS AND MUSHROOMS
From South Beach Diet Online (Phase 1) Wood-scented rosemary, nutty garlic, and zesty lemon give an otherwise ordinary steak and vegetable dish a touch of sophistication.
Provided by WendyMaq
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
- Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
- Cut steak into thin slices and serve with the vegetables.
Nutrition Facts : Calories 388.9, Fat 19.8, SaturatedFat 6.2, Cholesterol 110.6, Sodium 115.4, Carbohydrate 11.9, Fiber 4.3, Sugar 4.5, Protein 42.8
More about "beef with spring vegetables and mushroom asparagus rice recipes"
BEEF VEGETABLE STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.7/5 (25)Total Time 40 minsCategory BeefCalories 377 per serving
- Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
- In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
- Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
- Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
BEEF AND MUSHROOM STIR-FRY RICE PLATE - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (31)Total Time 30 minsCategory BeefCalories 219 per serving
- Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
- Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can’t find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
- Heat your carbon steel wok until it’s just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
- Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it’s 80% done, and transfer the beef back to the bowl.
STEAK, SNAP PEA, AND ASPARAGUS STIR-FRY RECIPE | BON …
From bonappetit.com
BEEF WITH ASPARAGUS & STIR-FRIED MUSHROOMS - FOOD52
From food52.com
MUSHROOM BEEF AND RICE RECIPE EASY SKILLET | BEST …
From bestrecipebox.com
MEATLESS MONDAY: FRIED RICE WITH ASPARAGUS, CORN AND MUSHROOMS
From cookingchanneltv.com
10+ ASPARAGUS SOUP RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
SPRING VEGGIE STIR-FRY - COOKIE AND KATE
From cookieandkate.com
BROWN RICE PILAF WITH ASPARAGUS AND MUSHROOMS - MAYO CLINIC
From mayoclinic.org
14 LOW-EFFORT SPRING DINNERS FOR WHEN YOU JUST DON'T WANT TO …
From allrecipes.com
SPRING STROGANOFF - BETTER HOMES & GARDENS
From bhg.com
ALLRECIPES
30+ VEGETARIAN DINNER RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
RECIPE: STIR-FRIED BEEF AND ASPARAGUS | KITCHN
From thekitchn.com
STEAK AND ASPARAGUS STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
You'll also love