| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Eastwest | 4 | servings | |
INGREDIENTS
| 6 | Ginger slices | |
| 1 | tb | Sesame oil |
| 1 | ts | Fresh cracked black pepper |
| 1/4 | c | Canola oil |
| 1/4 | c | Thin soy sauce |
| 1/2 | c | Shaoshing wine or red wine |
| 1 | lb | Flank steak; thinly sliced |
| Against the grain | ||
| 1 | tb | Canola oil |
| 4 | bn | Leeks (white part only); julienned |
| 1 | tb | Minced garlic |
| 2 | tb | Minced ginger |
| 1 | bn | Asparagus; cut in 2" pieces, |
| And blanched | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A02) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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