Saturday, April 21, 2012

Asparagus and Beef Stir Fry

This spring vegetable pair perfectly with beef in this quick stir fry.  The asparagus are crunchy and the beef is tender, both coated with a flavourful oyster sauce.

800g beef tenderloin, cut into strips
400g green asparagus, cut into 2 inch pieces
Half of a red pepper, sliced
2 gloves garlic, chopped
Cooing oil
(A) Marinate:
20g ginger, thinly sliced
1/2 tbsp corn starch
1/2 dark soy sauce
1/2 tbsp Chinese cooking wine
1 tbsp oil
(B) Sauce:
180ml water
1 tsp dark soy sauce
1 tsp sesame oil
2 tbsp oyster sauce
1 tsp sugar
1 tbsp corn starch

Serves 4

1.  Marinate the beef with (A) for at least 10 minutes.  Mix all the (B) together and ready to go.  Remember to stir well before pouring into the pan or wok.

2.  In a pan or wok over medium heat, heat a tablespoon of oil.  Cook the garlic until a little brown and stir in the asparagus.  Cook for 5 minutes or so depending on the thickness of the asparagus.  Dish out the asparagus when they are 80% cooked and set aside.

3.  In the same wok, over medium heat, heat two tablespoons of oil and cook the beef.  While the meat is half cook, return the asparagus to the wok and cook together with the meat for a minute or two.  pour in the sauce mixture and the sliced red pepper.  It is done when the beef is cooked and all coated with sauce.  Make sure the beef is not overcooked, otherwise it will become tough.

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