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Asparagus With Beef

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  Flank steak 1 Pound
  Salt To Taste
  Cornstarch 1 Teaspoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Asparagus with tips 2 Pound (Fresh)
  Onions 2 Medium
  Garlic 2 Clove (10 gm)
  Salad oil 1 Tablespoon
  Canned bean sauce 3 Tablespoon
  Sugar 1⁄2 Teaspoon

Cut steak lengthwise in 2 1/2-inch strips, trimming off fat as you go.
Then cut across the grain, in 1/8 -inch-thick strips.
Put meat in bowl and add 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce.
Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4 inch thick.
Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4 -inch slices.
Smash garlic cloves with flat side of knife or cleaver and remove skin.
Heat a wide frying pan or wok over highest heat, add 1/4 cup oil; it should bubble slightly from the heat.
Add garlic and cook just until pale brown.
Remove and discard.
Add meat, stir frequently, and cook until almost browned.
Remove to a bowl.
Add 3 tablespoons more oil.
Add onion.
Cook a minute or two, stirring constantly.
Make a little hollow on top of onion,- add bean sauce.
Cook until onion starts to get translucent.
Add asparagus and sprinkle over 1 teaspoon salt, sugar, and 1 tablespoon soy sauce.
Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp.
Then, put the meat on top.
Cook, stirring, just long enough to get the meat reheated.

Recipe Summary

Main Dish

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