Heat large, non-stick skillet over high heat and add enough olive oil just to cover bottom. Add beef and brown, stirring occasionally, about 5 minutes. Remove meat and set aside. Add about 1 teaspoon more olive oil and saute garlic and mushroom over high heat, stirring until garlic begins to turn brown, about 2 minutes. Add asparagus and saute another minute. Return meat to skillet and add rice, toss well and cook 1 minute. Add lemon zest, ginger, tomatoes, soy sauce, broth and pepper. Stir, cover and cook 2 to 3 minutes until asparagus is tender and liquid is absorbed. Add salt to taste. Makes 2 servings. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 252 (27%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 14mg||0 %|
|Potassium 157.2mg||4 %|
|Total Carbohydrate 151.9g||45 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 146.4g|
|Protein 12.7g||18 %|
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Calories per serving: 926
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