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 Ingredients 2 tablespoons olive oil Directions Serves 4.
Beef With Asparagus and Corn
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
From Everyday Food
2 tablespoons olive oil