| 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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