This blog has been on a bit of an accidental hiatus for a month. First I was extremely busy at work (we’re talking 60-hour weeks; and I am by no means a workaholic); then I got sick (terrible allergies followed swiftly by a cold that’s still hanging on!); and last week we moved offices at work. So I’ve been a bit preoccupied. Blogging resumes NOW!

This is a really easy and fun recipe I just threw together based on the fact that I had some on-sale fajita meat and asparagus to eat, and I was craving a lemony butter sauce. This was so simple, but really flavorful, and just lemony enough. It was a hit at my house, and I hope it is at yours, too!

1 lb. skirt steak, cut into strips
1/2 red onion, sliced
3 Tbsp butter, halved
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 garlic clove, minced
splash of white wine
1 lb. asparagus, cut into 2 inch pieces
1/2 lb. cremini mushrooms, sliced
1 Tbsp soy sauce
1/3 cup freshly squeezed lemon juice
2 cups brown rice, cooked

1. In a large skillet, sauté the beef, onion, garlic powder, salt, and pepper in half the butter over medium heat for five to seven minutes. Add garlic, cook another minute, stirring continuously. Deglaze the pan with the white wine, and allow to simmer for a few minutes longer.

2. Remove from heat and place beef and onion mixture in a separate bowl, aside, reserving the juices in the skillet. Meanwhile, cook rice in a separate stock pot and allow to simmer as you finish the stir-fry.

3. Using the same skillet, melt the remaining butter over medium heat. Add the asparagus and mushrooms and cook until tender, about ten minutes.

4. Return beef and onion mixture to the skillet, and stir in soy sauce and lemon juice. Cook for a further couple of minutes until heated through, and serve immediately with rice. Drizzle the remaining pan juices over the rice for a rich, lemony flavor.

Serves 4.