Spicy Beef And Asparagus
|Beef top round steak||1 Pound|
|Dry sherry||1 Teaspoon|
|Bottled hot pepper sauce||4 Dash (Several Dashes)|
|Soy sauce||1 Tablespoon|
|Red wine vinegar||1 Teaspoon|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fresh asparagus/1 package of 10-ounce frozen cut asparagus, thawed||3⁄4 Pound, cut in 1-inch lengths to make 2 cups|
|Thinly sliced mushrooms/1 can of 4 1/2-ounce sliced mushrooms, drained||1 Cup (16 tbs) (Fresh)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
Partially freeze meat; thinly slice meat across the grain into bite-size strips.
In bowl combine beef strips, egg white, cornstarch, dry sherry, salt, pepper, and hot pepper sauce.
By hand, work the seasonings into the meat.
Combine soy sauce, catsup, vinegar, and sugar; set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry garlic in hot oil for 30 seconds.
Add asparagus, mushrooms, and green onion; stir-fry about 6 minutes or till asparagus is crisp-tender (less time required if using frozen asparagus).
Remove asparagus and mushrooms.
Add half the meat to hot wok or skillet; stir-fry 2 to 3 minutes or till meat is just browned.
Stir-fry remaining meat 2 to 3 minutes.
Return meat to wok or skillet.
Stir soy sauce mixture; stir into beef.
Cook and stir till bubbly.
Stir in vegetables.
Cover and cook for 1 minute or till just heated through.