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1
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1-1/2
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1/2
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1
1/4
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1/3
1/3
1
1
1
1
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2
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#
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T
T
T
t
T
T
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cl
in
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c
t
T
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T
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Asparagus (1)
Beef lean (2)
-- Marinade
Cornstarch
Water
Oil
Sugar
Soy Sauce
Rice wine
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Garlic
Ginger
-- Sauce
Stock
Salt
Rice Wine
Soy Sauce
Oyster Sauce
Sesame Oil
----------
Oil
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Prep - (45 min - 25 min work)
- Cut BEEF into medallions about 1/8 inch thick by about
1 x 1-1/2 inch.
- 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.
- 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.
- Crush GARLIC and chop fine. Slice GINGER thin and chop
fine. Mix.
- Mix All Sauce Items
RUN (20 min)
- Bring plenty of water to a rolling boil. Dump the bottom end pieces
of Asparagus in and cook for 1-1/2 minute. Dump the middle
sections in and cook another 1 minute, 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.
- 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, with any
excess marinade. Fry stirring until all raw color is gone and exuded
liquid is evaporated, being careful nothing burns to the pan.
- 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.
- Drain Asparagus and gently stir in until coated with sauce and
well mixed with beef.
- Serve immediately with plenty of steamed long grain rice.
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