Beef-Asparagus Sauté

Beef-Asparagus Sauté

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From: Diabetic Living Magazine

An herb-marsala sauce adds intriguing flavor to this elegant yet quick main-dish beef recipe. Ready in just 25 minutes, it's a great choice for a satisfying weeknight meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 ounces asparagus
  • 2 teaspoons olive oil
  • 1 pound lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced
  • 1 small carrot, peeled and shredded
  • Salt
  • Freshly ground pepper
  • 1 teaspoon dried herbes de Provence, crushed
  • ½ cup Marsala
  • ¼ teaspoon grated lemon peel
  • Hot cooked rice


  • Prep

  • Ready In

  1. Snap off and discard fibrous stem ends of asparagus. Bias-cut the asparagus into 2-inch pieces; rinse and drain well.
  2. Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, carrot, salt, and pepper in the hot oil for 3 minutes. Add the asparagus and herbes de Provence; cook and stir for 2 minutes more. Add Marsala and lemon peel; reduce heat.
  3. Cook, uncovered, for 3 to 5 minutes more or until the beef is cooked through and the asparagus is crisp-tender. Serve over hot cooked rice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 327 calories; 7 g fat(2 g sat); 2 g fiber; 29 g carbohydrates; 28 g protein; 146 mcg folate; 69 mg cholesterol; 3 g sugars; 4,123 IU vitamin A; 6 mg vitamin C; 36 mg calcium; 5 mg iron; 209 mg sodium; 576 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value), Folate (36% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ fat, 1½ starch, 1 vegetable

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