Nutrition per serving may change if servings are adjusted.
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
Freshly ground pepper
1 teaspoon dried herbes de Provence, crushed
½ cup Marsala
¼ teaspoon grated lemon peel
Hot cooked rice
Snap off and discard fibrous stem ends of asparagus. Bias-cut the asparagus into 2-inch pieces; rinse and drain well.
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.
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.