| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eastwest |
4 |
Servings |
INGREDIENTS
| 6 |
|
Ginger slices |
| 1 |
T |
Sesame oil |
| 1 |
t |
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 |
T |
Canola oil |
| 4 |
|
Leeks, white part only |
|
|
julienned |
| 1 |
T |
Minced garlic |
| 2 |
T |
Minced ginger |
| 1 |
|
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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