Monday’s Bread Bowl: Asparagus wrapped in Beef

Veggie sticks covered up in meat

In honor of national asparagus month (May), The Mixed Stew offers a tasty spring recipe featuring the healthy veggie. Serve these beef-wrapped asparagus spears as a hearty appetizer or a charming main course. Enjoy the crisp flavor of al dente asparagus and grilled shaved steak. They’re also easy to prepare and cook. Here is our recipe:

What you will need:

1 medium-sized bowl
1 frying pan
Non-stick cooking spray
1 pair of metal thongs
1 lb uncooked beef steak, shaved into thin strips (More commonly used in Philly Steak Sandwiches)
¼ cup olive oil
2 tablespoons soy sauce
½ teaspoon garlic powder
½ teaspoon salt
½ cup pepper
12 asparagus spears, blanched and drained

Cooking and Directions:

Combine olive oil, garlic powder, salt, soy sauce, and pepper in medium-sized bowl. Add beef. Marinade beef in olive-oil mixture for at least 15 minutes. Roll each asparagus spear in a strip of shaved steak. Set aside. Heat frying pan on medium-high heat for a few minutes. Spray hot pan with non-stick cooking spray. Next, gently place beef-wrapped asparagus spears in greased pan for grilling. Being careful not to unwrap the spears, turn wrapped asparagus with metal thongs until meat is cooked on every side. Serve immediately.