Sautéed Beef with Asparagus

75 Reviews
77% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? asparagus, average size, trimmed and cut into 3-4 cm pieces ???
??? button (white) mushrooms, halved or quartered ???
??? onions, finely chopped ???
??? garlic, minced ???
??? olive oil ???
??? frozen corn kernels ???
??? dried chili peppers, minced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? beef, inside round, cut into thin, 5 cm-long strips ???
??? cornstarch ???
??? water ???

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the vegetables: Trim the asparagus then cut them into 3-4 cm pieces; cut the mushrooms in half or quarters; finely chop the onion; mince the garlic.
  2. Heat half of the oil in a skillet or wok over medium heat. Add the onion and garlic then sauté 3 min until the onion becomes translucent. Add the asparagus, mushrooms and corn. Stir in the chili pepper, season with salt and pepper. Cook, stirring occasionally, until the asparagus is tender and lightly browned, about 5 min. Remove the skillet from the heat and transfer the vegetables to a plate.
  3. Cut the meat into thin 5 cm-long strips, then toss them with the cornstarch until coated. Reheat the skillet over high heat with the remaining oil. Add the meat and cook, without stirring, until browned on one side, about 2 min, then sauté 1 min with stirring. Add the vegetable mixture and the water, then bring to a boil. Cook, with tossing, until the sauce has thickened slightly, about 1 min.
  4. Adjust the seasoning, then serve on the warmed plates.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

230

Fat

7 g

11 %

Saturated 1.6 g
+ Trans 0.1 g

8 %

Cholesterol

50 mg

Sodium

50 mg

2 %

Carbohydrate

17 g

6 %

Fibre

3 g

11 %

Sugars

5 g

Net Carbs

14 g

Protein

25 g

Vitamin A

11 %

Vitamin C

13 %

Calcium

3 %

Iron

27 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Iron, Niacin, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of  :
Copper, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E
Source of  :
Fibre, Manganese, Vitamin A, Vitamin C, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 2 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

75 Reviews (71 with rating only) 77% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

I replaced corn starch with flour and the water with beef stock. I used frozen asparagus.

Useful 0
october 06, 2012

I used bison instead of beef.

Useful 0
Anonyme
october 20, 2021

This was sort of bland. I used beef broth instead of water for the sauce and added soya sauce at the table, which added some flavour. The veggies were a nice combination.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.