Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1999

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Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
4 servings (serving size: 4 asparagus spears, 3 ounces steak, and 1 cup wild-rice pilaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill.

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  • Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

  • Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

  • Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

Nutrition Facts

362 calories; calories from fat 39%; fat 15.5g; saturated fat 5.9g; mono fat 6.3g; poly fat 1.6g; protein 28.9g; carbohydrates 26.7g; fiber 5.5g; cholesterol 60mg; iron 5mg; sodium 427mg; calcium 97mg.
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