Stir-fried beef with asparagus and snow peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean sirloin steak -- fat |
| Trimmed | ||
| 3 | tablespoons | Dry sherry |
| 2 | tablespoons | Dark sesame oil |
| 1 | tablespoon | Grated gingerroot |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Safflower oil |
| 2 | Green onions | |
| ¾ | pounds | Asparagus |
| ½ | cup | Red bell pepper -- |
| Julienned | ||
| 2 | tablespoons | Oyster sauce |
| 2 | tablespoons | Arrowroot powder |
| 1 | cup | Trimmed whole snow peas |
Directions
1. Cut steak into thin strips. Place in a large bowl with sherry, sesame oil, gingerroot, and garlic. Let marinate 15 minutes.
2. Cut green onions into ½-inch pieces, and trim asparagus and cut into 1-inch lengths. Heat wok over medium-high heat and add safflower oil.
Stir-fry green onions, asparagus, and bell pepper for 2 minutes, then remove to a platter and keep warm in oven.
3. Add steak and marinade to wok and stir-fry for 3 minutes. In a small bowl combine oyster sauce and arrowroot. Add to steak and cook for 1 minute. Add vegetable mixture and cook for 1 minute, stirring constantly.
Toss in snow peas, cover wok, and cook for 1 minute. Serve immediately.
Recipe By : the California Culinary Academy