Delicious, filling, and easy to make.
https://www.soscuisine.com/recipe/sauteed-beef-asparagus
Heat half of the oil in a skillet or wok over medium heat. Add the onion and garlic then sauté 3 min until the onion becomes translucent. Add the asparagus, mushrooms and corn. Stir in the chili pepper, season with salt and pepper. Cook, stirring occasionally, until the asparagus is tender and lightly browned, about 5 min. Remove the skillet from the heat and transfer the vegetables to a plate.
Cut the meat into thin 5 cm-long strips, then toss them with the cornstarch until coated. Reheat the skillet over high heat with the remaining oil. Add the meat and cook, without stirring, until browned on one side, about 2 min, then sauté 1 min with stirring. Add the vegetable mixture and the water, then bring to a boil. Cook, with tossing, until the sauce has thickened slightly, about 1 min.
Adjust the seasoning, then serve on the warmed plates.
https://www.soscuisine.com/recipe/sauteed-beef-asparagus
Quantity : 1 serving
Preparation : 10 min
Preparation : 10 min
Cooking : 15 min
230 calories/serving
Ingredients
4 asparagus, average size, trimmed and cut into 3-4 cm pieces 80 g
4 button (white) mushrooms, halved or quartered 55 g
1/4 onions, finely chopped 50 g
1/2 clove garlic, minced
2 tsp olive oil 10 mL
1/4 dried chili peppers, minced 0.1 g
1/4 cup frozen corn kernels 28 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
100 g beef, inside round, cut into thin, 5 cm-long strips
1 tsp cornstarch 3 g
3 tbsp water 45 mL
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Prepare the vegetables: Trim the asparagus then cut them into 3-4 cm pieces; cut the mushrooms in half or quarters; finely chop the onion; mince the garlic.
230 calories/serving
Ingredients
4 asparagus, average size, trimmed and cut into 3-4 cm pieces 80 g
4 button (white) mushrooms, halved or quartered 55 g
1/4 onions, finely chopped 50 g
1/2 clove garlic, minced
2 tsp olive oil 10 mL
1/4 dried chili peppers, minced 0.1 g
1/4 cup frozen corn kernels 28 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
100 g beef, inside round, cut into thin, 5 cm-long strips
1 tsp cornstarch 3 g
3 tbsp water 45 mL
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Prepare the vegetables: Trim the asparagus then cut them into 3-4 cm pieces; cut the mushrooms in half or quarters; finely chop the onion; mince the garlic.
Heat half of the oil in a skillet or wok over medium heat. Add the onion and garlic then sauté 3 min until the onion becomes translucent. Add the asparagus, mushrooms and corn. Stir in the chili pepper, season with salt and pepper. Cook, stirring occasionally, until the asparagus is tender and lightly browned, about 5 min. Remove the skillet from the heat and transfer the vegetables to a plate.
Cut the meat into thin 5 cm-long strips, then toss them with the cornstarch until coated. Reheat the skillet over high heat with the remaining oil. Add the meat and cook, without stirring, until browned on one side, about 2 min, then sauté 1 min with stirring. Add the vegetable mixture and the water, then bring to a boil. Cook, with tossing, until the sauce has thickened slightly, about 1 min.
Adjust the seasoning, then serve on the warmed plates.
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