Ginger Beef And Asparagus With Mushrooms Food

ASPARAGUS MUSHROOM BEEF STIR-FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

ASIAN ASPARAGUS AND MUSHROOMS

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

SKILLET EGGS WITH MUSHROOMS AND ASPARAGUS

Steps:

• Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate.
• Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.
• Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.

ASPARAGUS AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
• Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
• Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
• Spoon the asparagus mixture over the crumb mixture.
• Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
• Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
• Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

BOK CHOY AND ASPARAGUS STIR-FRY

Steps:

• Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
• Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ASPARAGUS WITH LIME AND GINGER

Steps:

• Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
• Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

GINGERED BEEF AND ASPARAGUS STIR-FRY

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes., In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS

Steps:

• Cook the rice, as per package directions, while you prepare the stir-fry.
• Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
• Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
• Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
• Serve stir-fry over hot white rice.

BEEF WITH ASPARAGUS AND MUSHROOMS

Steps:

• Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
• Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
• Cut steak into thin slices and serve with the vegetables.

GINGERED BEEF WITH LEEKS AND ASPARAGUS

Steps:

• To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.

GINGER BEEF AND ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, heat oil on high heat.
• Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.
• Sprinkle beef strips with the salt.
• When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.
• Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.
• Serve over hot cooked rice, if desired.

BEEF FILET MIGNON AND MUSHROOMS AND ASPARAGUS

Steps:

• Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.

SPICY BEEF WITH ASPARAGUS AND MUSHROOMS

Steps:

• Marinate beef in orange juice and soy sauce for 1 hour.
• Heat oil in large skillet. Add chili sauce, onions, garlic and ginger. Stir fry for 1 minute.
• Add beef and marinade. Stir fry for 2-3 minutes or until nearly cooked through. Remove beef to plate.
• Add asparagus. (Add more oil if needed.) Stir fry until cooked but still slightly crunchy, about 4 minutes. Remove to plate.
• Add mushrooms. Stir fry about 4 minutes.
• Reduce heat to low. Return all ingredients to skillet and heat through for about 1 minute.

SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY

Steps:

• Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
• Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
• Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.

MUSHROOM & ASPARAGUS EGGS BENEDICT

Steps:

• Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

EASY GINGER ASPARAGUS

Steps:

• Preheat an outdoor grill for medium heat.
• Place asparagus on a sheet of heavy duty aluminum foil that is large enough to wrap completely around asparagus. Drizzle asparagus with olive oil. Place ginger on top of asparagus. Seal foil.
• Place foil packet on the hot grill. Turn after 5 minutes. Cook 5 minutes more, or longer if you prefer more well-done asparagus.