‘Seen Lo Shun Chow Ngau Yook’, a classicChinese stir-fry dish made with beef and fresh asparagus.
Recipe: Stir-Fried Beef withFresh Asparagus
12 ounces boneless top sirloin steak2 teaspoons light soy sauce1 clove garlic, mashed to pulp with 1/2teaspoon salt1 pound fresh tender asparagus2 medium onions2 tablespoons peanut oil2 teaspoons Chinese bean sauce (min szejeung) *1/4 cup beef broth1 teaspoon cornstarch (cornflour) combinedwith 1 tablespoon cold waterHot cooked long-grain white rice for accompaniment
Trim all fat from steak and discard. Cutsteak across the grain into paper-thin slices, then cut intobite-size strips. Sprinkle with soy and mix in mashed garlic/saltmixture. Set aside to marinate while preparing the asparagusand onions.
Wash asparagus well. Cut off tough endsof stalks and peel away the skin from the base to within an inchor so of the tender tops. With a sharp knife cut into thin sliceson the sharp diagonal so the slices are quite long and oval shaped.Keep the tips whole and set aside.
Peel onions, cut in half lengthwise, thencut each half into 4 to 6 wedges. Cut the wedges in half, crosswise.Separate layers of onion.
Heat 2 tablespoons oil in a wok over highheat. Fry meat over high heat until browned. Transfer to a bowl.
Wipe out pan, heat remaining 2 tablespoonsoil over high heat and stir-fry the sliced asparagus stalks for3 minutes. Add onion and fry for 1 minute longer. Add bean sauceand broth and stir. Add the asparagus tips. Reduce heat, coverand cook for 5 minutes or until asparagus is crisp-tender.
Return beef to pan and bring liquid toa boil; stir in the cornstarch/water mixture and cook for 1 minuteor until liquid thickens, stirring gently. Serve immediatelywith hot cooked white rice.
Makes 4 to 6 servings.
* Available in Asian specialty marketsand most supermarkets in the Asian specialty aisle.
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