Saturday, December 17, 2016

Keye Luke's Asparagus and Beef

Keye Luke's Asparagus and Beef

1 lb. flank steak
1 lb. asparagus shoots
3 tbsps. peanut (or salad) oil
3 spring onions
1 small yellow onion, peeled, thinly sliced
3 slices shredded ginger (or ground ginger to taste)
1/2 cake of bean curd, diced
2-3 tbsps. soy sauce
Water (or beef broth)
Salt to taste

Cut beef into very thin strips about 1 1/2 inches long. Wash, clean tips of asparagus and discard hard stems. French-cut tips into thin pieces with cleaver (or sharp knife). Heat 1 tbsp. peanut (or salad) oil in wok (or
large skillet) until hot. Quickly brown beef on both sides; lift out, place on warm platter. Lightly brown spring onions and yellow onion in skillet, adding remaining oil. Add garlic and ginger, stir fry over low heat a few minutes longer. Make a paste with bean curd, soy sauce and enough water to make it thin; pour over onions, adding asparagus and beef to wok. Cook until asparagus is crisp-tender. Add salt to taste. Serve at once over rice (or Chinese noodles). Serves 4.

Variations: Change vegetable by using bok choy, Chinese cabbage, spinach, red cabbage, string beans (cut French-style), green pepper, Chinese mushrooms (soak in warm water 30 minutes before chopping), Chinese pea pods, broccoli or bean sprouts. For sweet and sour effect: marinate beef strips in mixture of Chinese rice wine (or pale dry sherry), ground star anise and shredded ginger. Dry off meat before browning in wok. Sweeten sauce with sherry or brown sugar to taste. Substitute thin strips of chicken breast, pork or ham for beef. Adjust seasonings to balance sauce.

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