Title: Classy Sirloin Skillet Supper
Categories: Milwaukee j, Casseroles, Meat
Yield: 1 Servings

Olive oil
1/2 lb Lean; ground sirloin
4 Cloves garlic; coarsely
-chopped
1 Portobello mushroom; cut
-into 1-inch pieces
8 Asparagus stalks; cut into
-1-inch pieces
1 c Cooked rice
1/4 ts Grated lemon zest
1/4 ts Minced fresh ginger
1/4 c Well-drained; oil-packed
-sun-dried tomatoes
1 tb Soy sauce; (1 to 2)
1/4 c Canned low-sodium chicken
-broth
1/4 ts Ground black pepper
Salt

Heat large, non-stick 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 MC-Recipe Digest V1 #906 by Dianne Larson Ward
on Nov 13, 1997