Stir Fried Beef & Asparagus
|Dry red wine||1⁄2 Cup (8 tbs) (120 ml)|
|Orange juice||1⁄4 Cup (4 tbs) (60 ml)|
|Raspberry wine vinegar/Red wine vinegar||30 Milliliter (2 tablespoons)|
|Finely chopped shallots||40 Gram (1/4 cup)|
|Chopped fresh tarragon/1/2 teaspoon dried tarragon||2 Teaspoon|
|Lean boneless top sirloin steak||1 Pound, trimmed of fat and cut across the grain into 1/8- by 2-inch (5-mm by 5-cm) strips (455 g, about 1 inch/2.5 cm thick)|
|Asparagus||1 1⁄2 Pound (680 g)|
|Olive oil||1 Teaspoon|
|Fresh raspberries||60 Gram (About 1/2 cup)|
1. In a large bowl, stir together wine, orange juice, vinegar, shallots, and tarragon. Add steak and stir to coat. Set aside; stir occasionally.
2. Snap off and discard tough ends of asparagus; then cut spears into 3-inch (8-cm) lengths. Place asparagus and 1/2 cup (120 ml) water in a wide nonstick frying pan or wok. Cover; cook over medium-high heat, stirring occasionally, until asparagus is tender-crisp to bite (4 to 5 minutes). Drain asparagus, transfer to a platter, and keep warm. Wipe pan dry (be careful; pan is hot).
3. Heat oil in pan over medium-high heat. When oil is hot, lift meat from marinade and drain; reserve 1/4 cup (60 ml) of the marinade. Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). Add the reserved 1/4 cup (60 ml) marinade and bring to a boil. Spoon meat mixture over asparagus; top with raspberries