1/3 Photos of Beef With Fresh Asparagus
2 hrs 25 mins
pattikay in L.A.'s Note:
I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.
My Private Note
Units: US | Metric
- 1 1/2 teaspoons soy sauce
- 2 1/2 teaspoons wine
- 1/4 teaspoon sesame oil
- 1/4 teaspoon ginger
- 1 1/2 teaspoons cornstarch
- 1 teaspoon oil
- 1/2 lb flank steak
- 1Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
- 2Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
- 3Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
- 4Peel and cut carrot into 1/2 inch rounds.
- 5Heat oil in wok or skillet over high heat.
- 6Add ginger and stif for 30 seconds.
- 7Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
- 8Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
- 9Stir in remaining ingredients, except cornstarch solution.
- 10Cover and cook for 2 1/2-3 minutes.
- 11Return beef to skillet, stir well and thicken with cornstarch.
- 12Serve hot over cooked rice.
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Nutritional Facts for Beef With Fresh Asparagus
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 232.3
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 3.7 g
- Cholesterol 23.2 mg
- Sodium 387.4 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 1.6 g
- Sugars 2.2 g
- Protein 14.0 g