As seen on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, Thursday, May 9, 2014. This Springtime skillet is not only tasty, it’s eye-appealing and budget-friendly. Although my boys love the beef in this skillet, I’ve often made it for larger crowds as a main-dish without adding the sirloin. This recipe originated from my good friend, Amber Groeling, Hy-Vee Topeka Dietitian.
1 lb. beef sirloin, sliced across the grain and on the bias
1-2 Tbs. canola or vegetable oil
1/2 cup quinoa, cooked according to package directions
1 small yellow onion, diced
1 lb. fresh FAT asparagus spears, peeled and trimmed, cut into 1 inch pieces
2 red bell peppers, seeds and membranes removed, chopped
3 cloves garlic, minced
15 oz. can cannellini beans, rinsed and drained
zest and juice of 1 lemon
1/2 cup Parmesan or Romano cheese shavings
kosher salt and freshly ground black pepper, to taste
vegetable or chicken broth as needed (1/2 – 1 cup)
In a large skillet or paella pan, heat a bit of the oil over medium high heat; when oil is good and hot, add sirloin and brown off on both sides, approx. 2-3 minutes , until cooked throughout. Remove beef from pan and set aside. Add onion to drippings in pan and cook for 1-2 minutes, adding a bit more oil if needed. Add asparagus and peppers to onion, tossing often, cooking until peppers and asparagus are tender, approx. 8-10 minutes. Stir in garlic, beans, quinoa and beef, continuing to cook just until all ingredients are heated through, adding vegetable broth as needed for moisture. Add lemon zest and juice, then season to taste with salt and pepper. Garnish with cheese shavings and serve.
Now You’re Cookin’,