Classy sirloin skillet supper

Yield: 1 Servings

Measure Ingredient
\N \N Olive oil
½ pounds Lean; ground sirloin
4 \N Cloves garlic; coarsely chopped
1 \N Portobello mushroom; cut into 1-inch pieces
8 \N 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
\N \N Salt

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

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