Serving
(click to enlarge)

Beef with Asparagus
China / California

Serves:
Effort:
Sched:
DoAhead:  
3 main  
***
1 hr  
Prep

Excellent flavor and, unlike most Chinese recipes, the asparagus is neither overwhelmed nor cooked to mush - but that's the California part- the rest is Chinese The ingredient list may look long but this recipe is very easy to make.




1
1
------
1-1/2
2
1
1/2
1
1
------
1
1/4
------
1/3
1/3
1
1
1
1
------
2
#
#
---
T
T
T
t
T
T
---
cl
in
---
c
t
T
T
T
t
---
T
Asparagus (1)  
Beef lean (2)
-- Marinade
Cornstarch
Water
Oil
Sugar
Soy Sauce
Rice wine
----------
Garlic
Ginger
-- Sauce
Stock
Salt
Rice Wine
Soy Sauce
Oyster Sauce
Sesame Oil
----------
Oil
Prep
  1. Cut BEEF into medallions about 1/8 inch thick by about 1 x 1-1/2 inch.
  2. Mix Cornstarch with 2 T Water, then mix together All Marinade items. Massage into the Beef. Set aside and marinate for at least 30 minutes, turning once or twice.
  3. Snap tough ends off ASPARAGRUS. Diagonally cut off the tips to a length of 2 inches tip to tip and set aside. Cut the rest of the stem diagonally into 2 inch pieces (tip to tip), keeping the bottom pieces separate from the middle ones.
  4. Crush GARLIC and chop fine. Slice GINGER thin and chop fine. Mix.
  5. Mix All Sauce Items
RUN   (20 min)
  1. Bring plenty of water to a rolling boil. Dump the bottom end pieces of Asparagus in and cook for 1 minute. Dump the middle sections in and cook another 45 seconds, then dump in the tips. Cover and cook over moderate heat for a total time of 7 to 8 minutes depending on size. Take off heat and pour in enough cold water to completely stop the cooking, but keep warm.
  2. In a spacious sauté pan or wok heat 2 T Oil and fry Garlic mix over medium heat until the first touch of color, then turn the heat up to high and stir in the Beef and any excess marinade. Fry stirring until all raw color is gone and exuded liquid is evaporated, being careful nothing burns to the pan.
  3. Stir in Sauce Mix and bring to a boil. Cook stirring for a few minutes until sauce thickens. I like it fairly thin, but If you want it thicker, stir in just a little more cornstarch mixed with water.
  4. Drain Asparagus and gently stir in until coated with sauce and well mixed with beef.
  5. Serve immediately with plenty of steamed long grain rice.
NOTES:
  1. Asparagus:   Medium asparagus works best here. The pre-cooking method is not Chinese but mine, and much better for the asparagus. From studying recipes I'm convinced the Chinese do not at all understand this foreign vegetable. For details see our Asparagus Page.
  2. Beef:   Chuck is good here, or Flap meat or Flank Steak. The weight is with all fat and membranes removed. If your beef is frozen, slice before fully thawed. You'll have to fry over very high heat a bit longer because you'll get a lot more water than with fresh beef but it'll still be OK.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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