Sesame beef with asparagus

Yield: 4 Servings

Measure Ingredient
\N 1 egg white
\N 4 dried red chili peppers
\N 3 scallions, -- chopped

6 oz shoulder steak, trimmed, -- : frozen 30 minutes to 1= : hour

½ ts baking soda

3 lg cloves garlic, crushed plus 2 TB chopped

¼ ts salt

1 TB sesame seeds

5 ts sugar

1 ts peanut oil plus 4 cups, -- : for deep-frying

¾ ts cornstarch

2 TB thin soy sauce

2 TB Shao Hsing (Chinese rice

: wine) -- or dry sherry 2 ts Chinese dark vinegar or

: balsamic vinegar

2 ts sesame oil

1 ts Chinese sesame paste --

: (available in Asian= : groceries)

¼ lb pencil-thin asparagus tips : (4 inches)

½ sm red bell pepper, very thinly : sliced -- (about ⅓= : cup)

2 TB chopped ginger

Slice steak into broad ⅛-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and ¼ cup cold water. Mix well and soak 5 hours.

Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate ½ hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.

In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels.

When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.

Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

Yield: 3 to 4 servings as part of a Chinese meal Recipe By :TASTE SHOW #TS4075 From: Meg Antczak <meginny@...

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