Beef With Asparagus and Corn Recipe

Fast & Easy: Beef With Asparagus and Corn

June 11, 2010

When it comes to beef, it pays to think beyond potatoes. Instead of serving steak with the starchy tuber, consider a lighter alternative of fresh asparagus, shiitake mushrooms, and sweet corn.

This recipe calls for an affordable cut of meat that easily feeds a crowd — just be sure to chop the beef into the same-sized strips for even cooking.

This simple, but savory meal comes together in no time at all. For a complete dinner, serve with roasted cherry tomatoes, grilled bread, and a glass of red wine. Interested? Get the recipe.

From Everyday Food

Beef With Asparagus and Corn

Ingredients

2 tablespoons olive oil
1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
10 ounces shiitake mushrooms, stems discarded (caps halved if large)
1 (10 ounces) frozen corn kernels, unthawed
Coarse salt and freshly ground pepper
3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
1 tablespoon cornstarch

Directions

In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
Remove from heat and transfer vegetables to a bowl.
In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

Serves 4.