Flank Steak With Asparagus And Mushrooms

1. 1

   Slice the mushrooms and cut the asparagus in 1/2-inch diagonal slices to make 2 cups.

2. 2

   Place vegetables in a large, heavy frying pan that has a cover.

3. 3

   Add 1 cup water; cover and bring to boil, cooking over medium-high heat for about 5 minutes or until asparagus is barely tender.

4. 4

   Drain, reserving liquid, and place in uncovered bowl.

5. 5

   Add 1/2 cup water to the cornstarch gradually blending until smooth.

6. 6

   Mix in the red wine, salt, thyme, tarragon and garlic powder.

7. 7

   Cut flank steak in half lengthwise; slice each half on the diagonal into 1/2-inch strips.

8. 8

   Brown meat quickly in 2 to 3 tablespoons of very hot olive oil; reduce heat and return vegetable to pan with cornstarch mixture and cook for about 1 minute longer, stirring constantly, until thickened.

9. 9

   Blend in about 1/3 cup of the reserved vegetable liquid if you prefer a thinner sauce.

10. 10

    Serve with hot cooked brown rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.