Gingered beef with leeks and asparagus

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@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Similar recipes