| 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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