Best 19 Beef With Mushrooms Asparagus Recipes

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Discover a symphony of flavors with our carefully curated collection of recipes for "Beef with Mushrooms and Asparagus." Embark on a culinary journey where tender beef, earthy mushrooms, and vibrant asparagus intertwine to create a delightful main course that is sure to impress. Whether you prefer a classic preparation or a modern twist, our selection offers something for every palate. Prepare to indulge in a feast that combines the richness of beef, the umami of mushrooms, and the crispness of asparagus, all coming together in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS MUSHROOM BEEF STIR-FRY



Asparagus Mushroom Beef Stir-Fry image

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

1 pound lean ground beef (90% lean)
2 cups cut fresh asparagus (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
1/3 pound sliced fresh shiitake mushrooms
1 teaspoon minced garlic
2 teaspoons sesame oil
2 tablespoons cornstarch
1-1/2 cups beef broth
1/3 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 large tomato, chopped
Hot cooked rice, optional

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 :

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons canola oil, divided
2 cups fresh asparagus pieces or fresh broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice

Steps:

  • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

ASPARAGUS AND MUSHROOM CASSEROLE



Asparagus and Mushroom Casserole image

A fresh twist on the holiday casserole my mom always made.

Provided by hembrees

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
¼ onion, thinly sliced
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded sharp Cheddar cheese
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
½ cup coarsely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 1 1/2-quart baking dish.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
  • Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
  • Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
  • Spoon the asparagus mixture over the crumb mixture.
  • Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
  • Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
  • Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g

ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

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

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

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.

BEEF, MUSHROOM AND ASPARAGUS BAKE RECIPE - (4/5)



Beef, Mushroom and Asparagus Bake Recipe - (4/5) image

Provided by SkinnyMom

Number Of Ingredients 12

1 can Pillsbury® Reduced Fat Crescents
1/2 lb lean ground beef
1/2 small onion, diced
1 Tbsp minced garlic
8-oz package baby bella mushrooms, sliced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red chili flakes
1 tsp Worcestershire sauce
10.5-oz can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1/2 lb asparagus, ends trimmed and cut into 1-inch pieces, reserving 6 uncut spears
3/4 cup Sargento® Reduced Fat Mozzarella Shredded Cheese

Steps:

  • 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

OVERNIGHT ASPARAGUS MUSHROOM STRATA



Overnight Asparagus Mushroom Strata image

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Provided by Shandeen Gemanis

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h15m

Yield 8

Number Of Ingredients 13

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
  • Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
  • Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
  • The next day, preheat oven to 375 degrees F (190 degrees C).
  • Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
  • Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g

ASPARAGUS BEEF LO MEIN



Asparagus Beef Lo Mein image

This springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. -Dottie Wanat, Modesto, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 beef top sirloin steak (1 pound), cut into thin strips
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce
2-1/4 cups water, divided
2 tablespoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
1 small garlic clove, minced

Steps:

  • Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

Nutrition Facts : Calories 511 calories, Fat 21g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1367mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 3g fiber), Protein 31g protein.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS



Beef Sirloin Tip Roast with Mushrooms image

This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.

Provided by JimChicago52

Categories     Main Dish Recipes     Roast Recipes

Time 1h55m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 (3 pound) sirloin tip roast
4 (8 ounce) cans mushroom stems and pieces, drained
1 cup beef broth
1 envelope onion soup mix
3 tablespoons cornstarch
¼ cup beef broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
  • Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
  • Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 15.9 g, Fiber 3.9 g, Protein 43.1 g, SaturatedFat 5.5 g, Sodium 1293.6 mg, Sugar 3.1 g

STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS



Stir-Fried Beef With Mushrooms and Asparagus image

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

2 tablespoons vegetable oil
1 beef steak, any kind, cut into 1 inch chunks (16-24 oz)
1 onion, sliced
2 tablespoons fresh garlic, minced
1 tablespoon fresh ginger, grated (optional)
1/2 lb asparagus, sliced into 1-inch pieces
8 ounces sliced mushrooms
2 heads baby bok choy
2 tablespoons soy sauce
1 teaspoon sugar (optional)
fresh ground black pepper
1/4 cup water
2 cups cooked white rice

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

BEEF WITH MUSHROOMS & ASPARAGUS



BEEF WITH MUSHROOMS & ASPARAGUS image

Categories     Beef     Vegetable     Fry     Quick & Easy     Healthy

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds beef tenderloin, 1" thick
4 garlic cloves, minced, divided
4 tsp crushed dried rosemary, divided
2 Tbs olive oil, divided
1/2 small onion, sliced lengthwise
2 pound asparagus, cut into 2 inch pieces (1 bundle)
1 pound white mushrooms, sliced
2 tsp grated lemon zest
salt & fresh ground pepper

Steps:

  • Score both sides of steak in a diamond pattern by carefully making 1/8" deep diagonal cuts with a sharp knife at 1" intervals. Rub half of garlic & 2 tsp rosemary into both sides of meat and season with salt & pepper. Heat 1 Tbs of oil in large skillet over med-high. Add steak & cook, turning once, ~4 minutes per side ofr medium-rare. Transfer to a plate and loosely cover with foil to keep warm. Heat remaining oil in same skillet. Add onion & 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 is evaporated ~5 minutes. Stir in lemon zest & remaining rosemary; season to taste with salt & pepper. Cut steak into thin slices and serve with veggies. Squeeze 1-2 slices of lemon over the veggies.

"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES



Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons olive oil
Four 6-ounce beef fillets, center cut
Salt and freshly ground black pepper
3 tablespoons unsalted butter
3 cups sliced wild mushrooms
2 tablespoons minced shallot
2 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1 cup Beef Reduction, recipe follows
1 bunch asparagus, peeled and cut on the bias in 1-inch pieces, blanched
2 tablespoons minced fresh Italian parsley
Lobster Mashed Potatoes, for serving, recipe follows
Olive oil
1 1/2 pounds beef shank pieces
2 large carrots, peeled and coarsely chopped
1 large onion, coarsely chopped
1 cup red wine
4 cups low-salt beef broth
3 large fresh thyme sprigs
One 1 1/4-pound lobster tail
Salt
3/4 cup whole milk
4 tablespoons unsalted butter
1 pound russet potatoes, peeled and cut into 2-inch pieces

Steps:

  • Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
  • Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
  • Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.

BEEF FILET MIGNON AND MUSHROOMS AND ASPARAGUS



Beef Filet Mignon and Mushrooms and Asparagus image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

3 Tbsp. olive oil
salt
pepper
1 clove garlic
4 Tbsp. olive oil
4 (4 oz.) Beef Filet Mignon
1 large onions peeled and cubed
3 cloves garlic chopped
2 lbs. brown mushrooms cut into Quarters
1 lb. asparagus cut into 1 inch pieces
1 cup chicken broth or beef broth
2 Tbsp. dried or fresh thyme chopped
3 Tbsp. dried or fresh parsley chopped
3 Tbsp. butter
2 large russet potatoes sliced into 1/2 inch rounds

Steps:

  • Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.

BEEF WITH ASPARAGUS AND MUSHROOMS



Beef With Asparagus and Mushrooms image

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

1 1/2 lbs london broil beef, 1-inch thick
4 garlic cloves, minced, divided
4 teaspoons dried rosemary, crushed, divided
2 tablespoons extra virgin olive oil, divided
1 small onion, sliced lengthwise
1 lb asparagus, cut into 2-inch pieces
1 lb white mushroom, sliced
2 teaspoons lemon zest, grated
salt & freshly ground black pepper

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

PEPPER CRUSTED TENDERLOIN WITH MUSHROOM CREAM AND ROAST ASPARAGUS



Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 2 servings

Number Of Ingredients 10

3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
Salt
4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total
4 teaspoons coarse black pepper, a rounded palm full
2 tablespoons butter
6 white mushroom caps, very thinly sliced
1/4 cup cognac or brandy, eyeball it
3/4 cup cream, eyeball it
Chopped parsley leaves or chives, for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.
  • Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
  • While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
  • Spoon sauce over meat and serve with asparagus alongside.

GINGER BEEF AND ASPARAGUS WITH MUSHROOMS



Ginger Beef and Asparagus With Mushrooms image

Make and share this Ginger Beef and Asparagus With Mushrooms recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 lbs sirloin steaks or 1 1/4 lbs flank steaks, cut into thin strips
2 tablespoons peanut oil (or canola oil)
4 garlic cloves, minced
1 teaspoon salt
1 1/2 lbs asparagus, cut into 2-inch pieces (cut very thick stalks in half lengthwise as well)
6 green onions, sliced
3/4 cup sliced carrot
1 lb baby portabella mushrooms, sliced
1/8 cup sherry wine
1/8 cup light soy sauce
2 teaspoons cornstarch
2 teaspoons fresh ground ginger
1/4 teaspoon Chinese five spice powder
1/2 teaspoon pepper
2 tablespoons brown sugar

Steps:

  • In a large skillet, heat oil on high heat.
  • Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.
  • Sprinkle beef strips with the salt.
  • When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.
  • Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.
  • Serve over hot cooked rice, if desired.

SPICY BEEF WITH ASPARAGUS AND MUSHROOMS



Spicy Beef With Asparagus and Mushrooms image

I found this in my local paper and made a few adjustments to use ingredients available to me. Careful, it's spicy! Prep time includes 1 hour marinade time.

Provided by DianeH

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces New York strip steaks, thinly sliced
2 tablespoons orange juice
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon Thai sweet chili sauce or 1 tablespoon chili paste
3 green onions, sliced
3 garlic cloves, minced
1 inch long piece gingerroot, minced
1 bunch asparagus, cut on diag into 1-1/2 in. pieces
8 ounces sliced mushrooms

Steps:

  • Marinate beef in orange juice and soy sauce for 1 hour.
  • Heat oil in large skillet. Add chili sauce, onions, garlic and ginger. Stir fry for 1 minute.
  • Add beef and marinade. Stir fry for 2-3 minutes or until nearly cooked through. Remove beef to plate.
  • Add asparagus. (Add more oil if needed.) Stir fry until cooked but still slightly crunchy, about 4 minutes. Remove to plate.
  • Add mushrooms. Stir fry about 4 minutes.
  • Reduce heat to low. Return all ingredients to skillet and heat through for about 1 minute.

Nutrition Facts : Calories 436.2, Fat 25.4, SaturatedFat 8.2, Cholesterol 91.8, Sodium 1222.5, Carbohydrate 20.9, Fiber 7.3, Sugar 8.4, Protein 35.5

BEEF WITH FRESH ASPARAGUS



Beef With Fresh Asparagus image

I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.

Provided by pattikay in L.A.

Categories     Vegetable

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons soy sauce
2 1/2 teaspoons wine
1/4 teaspoon sesame oil
1/4 teaspoon ginger
1 1/2 teaspoons cornstarch
1 teaspoon oil
1/2 lb flank steak
1/2 lb fresh asparagus
1 small carrot
3 tablespoons oil
2 slices fresh ginger, shredded
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 teaspoon wine
1/2 cup beef stock
1 1/4 teaspoons cornstarch (mixed with small amount of liquid to make a paste)

Steps:

  • Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
  • Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
  • Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
  • Peel and cut carrot into 1/2 inch rounds.
  • Heat oil in wok or skillet over high heat.
  • Add ginger and stif for 30 seconds.
  • Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
  • Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
  • Stir in remaining ingredients, except cornstarch solution.
  • Cover and cook for 2 1/2-3 minutes.
  • Return beef to skillet, stir well and thicken with cornstarch.
  • Serve hot over cooked rice.

Nutrition Facts : Calories 232.3, Fat 16.5, SaturatedFat 3.8, Cholesterol 23.2, Sodium 387.4, Carbohydrate 6.6, Fiber 1.6, Sugar 2.3, Protein 14.1

SAUTéED ASPARAGUS AND MUSHROOMS



Sautéed Asparagus and Mushrooms image

Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.

Provided by VirginiaWillis

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus
1 tablespoon refined coconut oil
8 ounces sliced cremini mushrooms
1 clove garlic, minced
flaky sea salt to taste
ground black pepper to taste

Steps:

  • Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
  • Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg

Tips:

  • To ensure the best flavor, use high-quality beef and fresh mushrooms.
  • For a more intense flavor, marinate the beef in a mixture of soy sauce, garlic, and ginger before cooking.
  • Sear the beef over high heat to create a crust, then reduce the heat and cook until desired doneness.
  • Add the mushrooms and asparagus to the pan and cook until the mushrooms are soft and the asparagus is tender-crisp.
  • Serve the beef and vegetables over rice or noodles, or with a side of mashed potatoes.

Conclusion:

Beef with mushrooms and asparagus is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, the mushrooms are earthy and savory, and the asparagus is crisp and refreshing. This dish is sure to please everyone at the table.

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