Lemon-Herb Beef & Asparagus Skillet
Spring cooking · 4 servings
Estimated time: About 35 minutes.
Tender sirloin, asparagus, and peas make a bright spring supper, finished with lemon and parsley.
AI-generated serving illustration.
Ingredients
1½ pounds beef sirloin, cut into 1-inch pieces
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
2 tablespoons olive oil, divided
2 garlic cloves, minced
Zest of 1 lemon and 1 tablespoon lemon juice
¼ cup water
2 tablespoons chopped parsley
¾ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
Method
Pat the beef dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat.
Brown the beef in batches, leaving space between pieces. Cook until the center of the largest pieces reaches 145°F, then transfer to a clean plate and rest for at least 3 minutes. Timing varies with the size of the pieces.
Reduce the heat to medium. Add the remaining oil and asparagus; cook, stirring, for 4–6 minutes. Add the garlic and stir for 30 seconds.
Add the peas and water. Cover and cook for 2–3 minutes, until the peas are hot and asparagus is just tender.
Add the rested beef and any juices to the vegetables. Toss with lemon zest, lemon juice, and parsley. Taste for seasoning and serve immediately.
Cooking note
Use a thermometer for the beef; grass-fed beef can cook quickly. Serve with bread or cooked potatoes if you would like a more substantial meal.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.