8 slices of lean beef cutlets (thinly sliced)

2 green peppers (seeds removed and cut into bite size pieces)

1 pound of mushrooms (your choice, sliced)

1 lb. asparagus (ends removed and cut into bite size pieces)

3 cloves of garlic (chopped)

olive oil

salt and pepper


1. In a large skillet, add 3 tbs. of olive oil. Brown garlic. Add mushrooms, peppers and asparagus. Add a pinch of salt and pepper. Stir frequently. Drizzle a little more olive oil over vegetables if needed. You don’t want vegetables to burn.

2. Cook vegetables for about 10 minutes until tender. Remove when done and leave to the side.

3. In the same skillet, add 1 tbs. of olive oil. Cook beef cutlets on each side for about 3 minutes each. (depends how you like beef cooked) After cutlets are cooked, add vegetables back to the pan. Sprinkle an additional pinch of salt and pepper and stir. Cook for an additional 3 minutes and serve.

Serve hot. Serves 4 people.

Optional: Beef cutlets can be cut into smaller pieces before cooking. (See photo)