Beef and Asparagus Saute

We served this saute with bulgur (our go-to grain). To prepare the bulgur, I put 1 cup of bulgur and 1.5 cups water in the rice cooker/steamer for about 35 minutes. It makes about 2.5 cups, and it tastes similar to brown rice.

From Diabetic Living quick and easy meals. To make this easier, I bought pre-sliced beef for stir-fry and shredded carrots.

Beef and Asparagus Saute


12 ounces fresh asparagus spears
1 pound lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced
1/2 tsp salt
1/8 tsp black pepper
nonstick cooking spray
1/2 cup coarsely shredded carrot
1 tsp dried herbes de Povence (I actually used Montreal Chicken Seasoning and that worked just fine)
1/2 cup dry Marsala
1/2 tsp grated lemon peel
bulgur or brown rice for serving

1. Snap off and discard fibrous stem ends of asparagus. Bias cut asparagus into 2-inch long pieces. Rinse and drain well.  Set aside. Sprinkle beef with salt and pepper.

2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook and stir beef in hot skillet for 3 minutes. Add asparagus, carrot, and seasoning; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.

3. Cook, uncovered, for 3-5 minutes more or until beef is cooked through and asparagus is crisp tender. Serve over hot cooked bulgur.