- 3 min
Submitted by Sarah Fritschner
- 8 oz beef steak such as sirloin, ribeye, strip or flank, thinly sliced
- 1⁄2 tsp salt
- 1 lb asparagus
- 3 garlic cloves
- 2 Tbsp olive oil or vegetable oil
- 8 oz sliced mushrooms
- 1⁄4 C water
- Freshly ground black pepper
Trim fat from meat and slice meat very thinly, even shredding the meat at times. Sprinkle with salt.
Trim asparagus of woody ends and cut on the diagonal in 3-inch lengths. Mince garlic.
Heat a wide cast-iron skillet on high. Add a tablespoon of oil. Add mushrooms, asparagus, and garlic and cook, stirring occasionally, until asparagus is crisp-tender, 3 to 5 minutes. Set aside.
Return skillet to high heat. Add remaining oil. Spread beef slices out to cover the bottom of the skillet and cook 2 minutes, then stir. Cook a total of 3 minutes. Add to asparagus. Pour 1⁄4 cup water into the skillet and stir over high heat to dislodge browned bits. Pour over beef. Grind pepper over the top. Serve over hot rice. Serves 4.