Stir-Fried Beef with Fresh Asparagus
'Seen Lo Shun Chow Ngau Yook', a classic Chinese stir-fry dish made with beef and fresh asparagus.
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
- 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.
- 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.
- 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.
- Heat 2 tablespoons oil in a wok over high heat. Fry meat over high heat until browned. Transfer to a bowl.
- 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.
- 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 major grocery stores, as well as Asian specialty markets.