Beef With Fresh Asparagus |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 5 |
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I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination. Ingredients:
1 1/2 teaspoons soy sauce |
2 1/2 teaspoons wine |
1/4 teaspoon sesame oil |
1/4 teaspoon ginger |
1 1/2 teaspoons cornstarch |
1 teaspoon oil |
1/2 lb flank steak |
1/2 lb fresh asparagus |
1 small carrot |
3 tablespoons oil |
2 slices fresh ginger, shredded |
1 tablespoon oyster sauce |
1/2 teaspoon sugar |
1 teaspoon wine |
1/2 cup beef stock |
1 1/4 teaspoons cornstarch (mixed with small amount of liquid to make a paste) |
Directions:
1. Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
2. Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
3. Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
4. Peel and cut carrot into 1/2 inch rounds.
5. Heat oil in wok or skillet over high heat.
6. Add ginger and stif for 30 seconds.
7. Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
8. Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
9. Stir in remaining ingredients, except cornstarch solution.
10. Cover and cook for 2 1/2-3 minutes.
11. Return beef to skillet, stir well and thicken with cornstarch.
12. Serve hot over cooked rice.
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