Cooking "beef with spring vegetables and mushroom asparagus rice" can be an exciting journey, as it combines succulent beef, vibrant spring vegetables, and mushroom asparagus rice to create a flavorsome and wholesome meal. This dish offers a delightful contrast of textures and an array of colors that will stimulate your taste buds. Whether you're hosting a special dinner party or seeking a weeknight comfort food, this recipe promises to satisfy your cravings and leave you with a memorable dining experience.
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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 :
BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES
Steps:
- In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
- In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.
SESAME BEEF WITH ASPARAGUS
Provided by Food Network
Categories main-dish
Time 6h10m
Yield 3 to 4 servings as part of a C
Number Of Ingredients 20
Steps:
- Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
- Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
- In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
- Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.
BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 13
Steps:
- In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
- Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.
Nutrition Facts : Calories 511 g, Fat 22 g, Fiber 3 g, Protein 23 g
SESAME BEEF AND ASPARAGUS STIR-FRY
Categories Beef Stir-Fry Dinner Steak Asparagus Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
- Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.
BEEF WITH SPRING VEGETABLES AND MUSHROOM-ASPARAGUS RICE
A bright and wholesome dish that captures the flavors of the spring season! This simple recipe combines beef roast au jus, mushrooms, asparagus, and snow peas.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 20m
Yield 3
Number Of Ingredients 10
Steps:
- In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
- Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds.
- Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
- Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
- Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 78.8 g, Cholesterol 75.9 mg, Fat 14.9 g, Fiber 6.3 g, Protein 42.6 g, SaturatedFat 4.8 g, Sodium 1487.2 mg, Sugar 6.5 g
Tips:
- Mise en place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Use fresh, seasonal vegetables: Spring vegetables are at their peak flavor right now, so take advantage of them! Asparagus, mushrooms, and peas are all great choices for this dish.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp, but not mushy. Overcooked vegetables will lose their flavor and nutrients.
- Use a good quality beef broth: The beef broth is the base of the sauce, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, beefy flavor.
- Adjust the seasonings to your taste: The amount of soy sauce, oyster sauce, and black pepper you add to the dish is a matter of personal preference. Start with a small amount and adjust to taste.
Conclusion:
This beef with spring vegetables and mushroom asparagus rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with fresh vegetables and flavorful beef, and the mushroom asparagus rice is a great way to add some extra heartiness to the dish. Give this recipe a try the next time you're looking for a simple but satisfying meal.
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