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Beef with Spring Vegetables and Mushroom-Asparagus Rice

Rated as 5 out of 5 Stars
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"A bright and wholesome dish that captures the flavors of the spring season! This simple recipe combines beef roast au jus, mushrooms, asparagus, and snow peas."
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20 m servings 633 cals
Original recipe yields 3 servings


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  1. In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
  2. Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds.
  3. Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
  4. Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
  5. Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.

Nutrition Facts

Per Serving: 633 calories; 14.9 g fat; 78.8 g carbohydrates; 42.6 g protein; 76 mg cholesterol; 1487 mg sodium. Full nutrition

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