This asparagus and stir fried steak teriyaki dish makes a great one-pot meal, especially piled over a bed of baby spinach or arugula. It’s a stunning main course!
This recipe comes from the cookbook, Dinner at Home, by JeanMarie Brownson. She’s the former test kitchen director for The Chicago Tribune, serving when, as she says, “It was a heady time to be in the food business.” Notable chefs came to the Tribune, she says, such as Julia Child, Jacques Pepin, Paul Prudhomme, Alice Waters and many others. She’s also the co-author of Rick Bayless’s award-winning second cookbook, Rick Bayless’s Mexican Kitchen, and a partner in Frontera Foods and Red Fork Natural Foods.
The collection in this cookbook comes from her Dinner at Home column in the Tribune, and is full of tips and stories that bring the food to life. Beth Wray took the time to show us exactly how to make it in her latest episode of Today’s Cookbook.
Recipe used by permission.
Published by the Chicago Tribune.