Gingered Beef with Leeks and Asparagus (Ming Tsai) |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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Ingredients:
6 ginger slices |
1 tablespoon sesame oil |
1 teaspoon fresh cracked black pepper |
1/4 cup canola oil |
1/4 cup thin soy sauce |
1/2 cup shaoshing wine or red wine |
1 pound flank steak, thinly sliced against the grain |
1 tablespoon canola oil |
4 bunch leeks, julienne (white part only) |
1 tablespoon minced garlic |
2 tablespoons minced ginger |
1 bunch asparagus, cut in 2-inch pieces and blanched |
salt and black pepper to taste |
Directions:
1. To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.
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