Gingered beef with leeks and asparagus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
| 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, |
| And blanched | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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.