Categories: Beef

Ingredients

• 6 oz. asparagus, cleaned and trimmed
• 1 tsp. olive oil
• 8 oz. lean beef sirloin or tenderloin steak, trimmed of fat and very thinly sliced
• Salt and freshly ground pepper
• 1/4 cup coarsely shredded carrot
• 1/2 tsp. dried herbes de Provence, crushed
• 1/4 cup dry Marsala wine
• 1/8 tsp. finely shredded lemon peel
• 1 cup hot cooked rice

Directions

1. Bias-cut asparagus into 2-inch pieces. Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef 3 minutes; add salt and pepper to taste. Add asparagus, carrot, and Herbes de Provence. Cook and stir 2 minutes more. Add Marsala and lemon peel; reduce heat. Cook 3 to 5 minutes or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice.

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