Ingredients
-
-
1 1/2
-
2 1/2
-
1/4
-
1/4
-
1 1/2
-
1
-
1/2
-
-
1/2
-
-
-
-
-
Directions
Beef With Fresh Asparagus, 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., Excellent quick weekday meal! used London Broil instead of flank steak which worked well. The only difference I made in the recipe was to not cook all the pink out of the beef, just because that’s the way we like it! I think the addition of red pepper flakes is a great idea and will try that next time we make it. Also maybe some mushrooms. A definite keeper. Thanks for sharing!
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Steps
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1
Done
|
Mix Together Soy Sauce, Wine, Sesame Oil, Ginger, Cornstarch and Oil For Marinade. |
|
2
Done
|
Cut Beef Across the Grain Into 1 1/2 by 2 Inch Slices. Marinate 2 Hours. |
|
3
Done
|
Break Off and Discard Tough Ends of Asparagus. Cut Diagonally Into 1 1/2-2 Inch Lengths. |
|
4
Done
|
Peel and Cut Carrot Into 1/2 Inch Rounds. |
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5
Done
|
Heat Oil in Wok or Skillet Over High Heat. |
|
6
Done
|
Add Ginger and Stif For 30 Seconds. |
|
7
Done
|
Add Beef to Skillet and Stir-Fry Till Redness Disappears, About 1 1/2 to 2 Minutes. Remove and Set Aside. |
|
8
Done
|
Add Asparagus and Carrots to Wok/Skillet, Stirring For 30 Seconds. |
|
9
Done
|
Stir in Remaining Ingredients, Except Cornstarch Solution. |
|
10
Done
|
Cover and Cook For 2 1/2-3 Minutes. |
