| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Milwaukee j, Casseroles, Meat | 1 | Servings | |
INGREDIENTS
| Olive oil | ||
| 1/2 | lb | 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 | c | Cooked rice |
| 1/4 | ts | Grated lemon zest |
| 1/4 | ts | Minced fresh ginger |
| 1/4 | c | Well-drained; oil-packed sun-dried tomatoes |
| 1 | tb | Soy sauce; (1 to 2) |
| 1/4 | c | Canned low-sodium chicken broth |
| 1/4 | ts | Ground black pepper |
| Salt |
INSTRUCTIONS
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@olynet.com> on Nov 13, 1997
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