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Stir-Fried Beef with Fresh Asparagus (Seen Lo Shun Chow Ngau Yook)

 

12 ounces boneless top sirloin steak

2 teaspoons light soy sauce

1 clove garlic, mashed to pulp with 1/2 teaspoon salt

1 pound fresh tender asparagus

2 medium onions

2 tablespoons peanut oil

2 teaspoons Chinese bean sauce (min sze jeung) *

1/4 cup beef broth

1 teaspoon cornstarch (cornflour) combined with 1 tablespoon cold water

Hot cooked long-grain white rice for accompaniment

1. Trim all fat from steak and discard. Cut steak across the grain into paper-thin slices, then cut into bite-size strips. Sprinkle with soy and mix in mashed garlic/salt mixture. Set aside to marinate while preparing the asparagus and onions.
2. Wash asparagus well. Cut off tough ends of stalks and peel away the skin from the base to within an inch or so of the tender tops. With a sharp knife cut into thin slices on the sharp diagonal so the slices are quite long and oval shaped. Keep the tips whole and set aside.
3. Peel onions, cut in half lengthwise, then cut each half into 4 to 6 wedges. Cut the wedges in half, crosswise. Separate layers of onion.
4. Heat 2 tablespoons oil in a wok over high heat. Fry meat over high heat until browned. Transfer to a bowl.
5. Wipe out pan, heat remaining 2 tablespoons oil over high heat and stir-fry the sliced asparagus stalks for 3 minutes. Add onion and fry for 1 minute longer. Add bean sauce and broth and stir. Add the asparagus tips. Reduce heat, cover and cook for 5 minutes or until asparagus is crisp-tender.
6. Return beef to pan and bring liquid to a boil; stir in the cornstarch/water mixture and cook for 1 minute or until liquid thickens, stirring gently. Serve immediately with hot cooked white rice.

Makes 4 to 6 servings.

* Available in Asian specialty markets and most supermarkets in the Asian specialty aisle.