Yield: 4 servings
Measure | Ingredient |
---|---|
6 \N | Ginger slices |
1 tablespoon | Sesame oil |
1 teaspoon | Fresh cracked black pepper |
¼ cup | Canola oil |
¼ cup | Thin soy sauce |
½ cup | Shaoshing wine or red wine |
1 pounds | Flank steak; thinly sliced |
\N \N | Against the grain |
1 tablespoon | Canola oil |
4 bunches | Leeks (white part only); julienned |
1 tablespoon | Minced garlic |
2 tablespoons | Minced ginger |
1 bunch | Asparagus; cut in 2\" pieces, |
\N \N | And blanched |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
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. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A02)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.