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