Side Pannel
Asparagus Beef
Ingredients List
- SHARRON SOLOMON
- JNXV02B-----
- 1 lb Flank steak
- Salt
- 1 ts Cornstarch
- Soy sauce
- 2 lb Fresh asparagus with tight
- Tips
- 2 md Onions
- 2 Cloves garlic
- Salad oil
- 3 tb Canned bean sauce
- 1/2 ts Sugar
Directions
Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then
cut across the grain, in 1/8-inch thick strips. Put meat in bowl and att 1
teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus
carefully, break off tough ends, and cut diagonally into pieces about
1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut
1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and
slice crosswise into 1/4" slices. Smash garlic cloves with flat side of
knife or cleaver and remove sking. Heat a wide frying pan or wok over
highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add
garlic and cook just until pale brown. Remove and discard. Add meat, stir
frequently, and cook until almost browned. Remove to a bowl. Add 3
tablespoons more oil. Add onion. Cook a minute or two stirring constantly.
Make a little hollow on top of the onion; add bean sauce. Cook until onion
starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt,
sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off
occasionally to stir well, just until asparagus is tender-crisp. Then, put
the meat on top. Cook, stirring,just long enough to get the meat reheated.
Seve at once. *TIPS: This is usually served over white rice. I always add
more grlic, usually with the onion, and leaving it in. You can experiment
with using flavored oil in part. Also, try a different Asian sauce if you
have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and
Tried and True
cut across the grain, in 1/8-inch thick strips. Put meat in bowl and att 1
teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus
carefully, break off tough ends, and cut diagonally into pieces about
1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut
1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and
slice crosswise into 1/4" slices. Smash garlic cloves with flat side of
knife or cleaver and remove sking. Heat a wide frying pan or wok over
highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add
garlic and cook just until pale brown. Remove and discard. Add meat, stir
frequently, and cook until almost browned. Remove to a bowl. Add 3
tablespoons more oil. Add onion. Cook a minute or two stirring constantly.
Make a little hollow on top of the onion; add bean sauce. Cook until onion
starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt,
sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off
occasionally to stir well, just until asparagus is tender-crisp. Then, put
the meat on top. Cook, stirring,just long enough to get the meat reheated.
Seve at once. *TIPS: This is usually served over white rice. I always add
more grlic, usually with the onion, and leaving it in. You can experiment
with using flavored oil in part. Also, try a different Asian sauce if you
have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and
Tried and True
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