Recipe - Classy Sirloin Skillet Supper

Olive oil
One half pound Lean; ground sirloin
4 Cloves garlic; coarsely
chopped
1 Portobello mushroom; cut
into 1inch pieces
8 Asparagus stalks; cut into
1inch pieces
1 cup Cooked rice
One fourth teaspoon Grated lemon zest
One fourth teaspoon Minced fresh ginger
One fourth cup Welldrained; oilpacked
sundried tomatoes
1 tablespoon Soy sauce; (1 to 2)
One fourth cup Canned lowsodium chicken
broth
One fourth teaspoon Ground black pepper
Salt

Heat large, nonstick 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 MCRecipe Digest V1 #906 by Dianne Larson Ward
dianne@olynet.com on Nov 13, 1997