Classy sirloin skillet supper
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| ½ | pounds | Lean; ground sirloin |
| 4 | Cloves garlic; coarsely chopped | |
| 1 | Portobello mushroom; cut into 1-inch pieces | |
| 8 | Asparagus stalks; cut into 1-inch pieces | |
| 1 | cup | Cooked rice |
| ¼ | teaspoon | Grated lemon zest |
| ¼ | teaspoon | Minced fresh ginger |
| ¼ | cup | Well-drained; oil-packed sun-dried tomatoes |
| 1 | tablespoon | Soy sauce; (1 to 2) |
| ¼ | cup | Canned low-sodium chicken broth |
| ¼ | teaspoon | Ground black pepper |
| Salt | ||
Directions
Heat large, non-stick skillet over high heat and add enough olive oil just to cover bottom. Add beef and brown, stirring occasionally, about 5 minutes. Remove meat and set aside.
Add about 1 teaspoon more olive oil and saute garlic and mushroom over high heat, stirring until garlic begins to turn brown, about 2 minutes. Add asparagus and saute another minute.
Return meat to skillet and add rice, toss well and cook 1 minute. Add lemon zest, ginger, tomatoes, soy sauce, broth and pepper. Stir, cover and cook 2 to 3 minutes until asparagus is tender and liquid is absorbed. Add salt to taste. Makes 2 servings.
Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward <dianne@...> on Nov 13, 1997