Beef and asparagus with oyster sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Steak (flank or sirloin) |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Peanut oil |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Peanut oil |
| 2 | slices | Fresh ginger |
| 2 | Cloves garlic | |
| Fresh asparagus; washed, with tough parts removed; cut diagonally into 2 inch lengths (up to) | ||
| 5 | Large; dried oriental mushrooms; reconstituted and cut into strips | |
| 3 | Green onions; sliced | |
| ¼ | cup | Bottled oyster sauce |
| ¼ | cup | Chicken broth |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Cornstarch |
Directions
OYSTER SAUCE
Slice ½ pound steak across the grain into strips. Marinate for ½ hour in 2 Tablespoons soy sauce, 1 teaspoon peanut oil and 1 teaspoon cornstarch. In wok, heat 2 Tablespoons peanut oil. Add ginger and garlic.
Saut‚ until brown. Remove and discard ginger and garlic. Stir-fry meat for about 2 minutes. Add asparagus, mushrooms and onions. Stir-fry until asparagus turns bright jade green. Stir sauce ingredients together until well blended. Pour over vegetable-meat mixture. Reduce heat. Cook 1 to 2 minutes until sauce is thickened. Yield: 4 servings.
ROBERT HENDERSON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .