Title: Classy sirloin skillet supper
 Categories: Milwaukee j, Casseroles, Meat
      Yield: 1 Servings
 
           Olive oil
    1/2 lb Lean; ground sirloin
      4    Cloves garlic; coarsely
           -chopped
      1    Portobello mushroom; cut
           -into 1-inch pieces
      8    Asparagus stalks; cut into
           -1-inch pieces
      1 c  Cooked rice
    1/4 ts Grated lemon zest
    1/4 ts Minced fresh ginger
    1/4 c  Well-drained; oil-packed
           -sun-dried tomatoes
      1 tb Soy sauce; (1 to 2)
    1/4 c  Canned low-sodium chicken
           -broth
    1/4 ts Ground black pepper
           Salt
 
  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