Saturday, January 2, 2010

Beef & Asparagus with Oyster Sauce


Beef & Asparagus with Oyster Sauce
(this has the Ying and the Yang! The asparagus is cold and needs ginger for warm)

½ lb Asparagus
(trim the ends of the asparagus and cute on the diagonal into thin slices about 2” long)
½ lb beef fillet
(tip: add salt to keep veggies fresh and cover, don’t stir)
Marinate
2 tsp soy sauce
1 tsp rice wine
¼ tsp baking soda
1 ½ tsp cornstarch
Add 2 tsp oil before stir frying

For Cooking:
2 tsp chopped ginger
2 Tbs water
2 Tbs oyster sauce
1 Tbs brown sugar
Marinate beef in soy sauce, rice wine, baking soda and cornstarch for 10-15 minutes, adding 1 Tbs oil before stir frying so the meat will separate easily during frying.

Heat about 1 C oil to 360 degrees, deep-fry beef for 3 minutes or until golden brown. Remove from the wok and drain the oil. Set the beef aside.

Heat 1 Tbs oil on medium-high heat. Add the ginger stir fry for 20 seconds, add the asparagus, quick stir, add 1 Tbs water, cover and let it cook until steamy, add cooked beef and oyster sauce, and sugar, turn off heat, mix well and serve

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