We’ve taken the standard Asian stir-fry and made it Italian with the addition of a little balsamic vinegar and a simple asparagus risotto. No need for anything more on the plate, this meal is filling and as easy as 1-2-3.
Italian Beef Loin Stir-Fry with Asparagus Risotto
Start to finish: 20 minutes
Hands on time: 20 minutes
2 tablespoons olive oil
16 oz Beef Loin Stir-Fry Strips from the Specialty Meat Case
One package stir-fry vegetables from Produce Department
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 bag frozen Asparagus Risotto
Grated Parmesan cheese as a garnish
Heat a large skillet over medium-high heat and add the olive oil. When it shimmers add the beef and vegetables and salt and pepper and toss in the hot pan until cooked through, about 4 minutes. Add the balsamic vinegar and cook one more minute or until reduced. Transfer the meat and vegetables to a plate and keep it hot.
Add the risotto to the hot pan and cook according the to the package directions. Spoon the risotto onto heated plates and top with the beef and vegetables. Garnish with the Parmesan cheese. Serve hot.
Serves 2 to 3
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.