Yield: 4 servings
|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@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.