asparagus beef
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Ingredients For asparagus beef
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1 lbflank steak
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1 tspsugar
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2 Tbsprice wine
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1 Tbspsoy sauce
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1/2 cchicken broth
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2garlic clove, minced
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2 Tbspfermented black beans-rinsed and drained
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2 Tbsppeanut oil
- BEAN SAUCE INGREDIENTS
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3 Tbspbean sauce
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1/2 tspsugar
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salad oil
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2cloves garlic
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2onions, thinly sliced
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2 lbasparagus spears
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soy sauce
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1 tspcornstarch
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"just a pinch" of salt
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1.5 tspcornstarch
How To Make asparagus beef
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1Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go.
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2Then cut across the grain, in 1/8-inch thick strips.
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3Put meat in bowl and att 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce.
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4Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch thick. (If you cut on a sharp diagonal, the pieces will be abut 1-1/2 to 2\" long.)
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5Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4\" slices.
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6Smash garlic cloves with flat side of knife or cleaver and remove skin.
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7Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat.
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8Add garlic and cook just until pale brown.
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9Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat.
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10Add garlic and cook just until pale brown.
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11Remove and discard.
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12Add meat, stir frequently, and cook until almost browned. Remove to a bowl.
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13Add 3 tablespoons more oil.
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14Add onion.
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15Cook a minute or two stirring constantly.
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16Make a little hollow on top of the onion; add bean sauce.
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17Cook until onion starts to get translucent.
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18Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce.
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19Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp.
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20Then, put the meat on top.
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21Cook, stirring, just long enough to get the meat reheated.
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22BEAN SAUCE DIRECTIONS Heat a wok or heavy skillet over medium-high heat.
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23Add the oil, the black beans and garlic.
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24Stir-fry about 12 seconds.
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25Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens.
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26Makes about 3/4 cup sauce.
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27TIPS: This is usually served over white rice. I always add more garlic, usually with the onion, and leaving it in. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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