Sesame Beef With Asparagus Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: shoulder steak, trimmed, --
Directions:
: frozen 30 minutes to 1=
: hour
1/2 ts baking soda
3 lg cloves garlic, crushed plus
2 TB chopped
1 egg white
1/4 ts salt
1 TB sesame seeds
5 ts sugar
1 ts peanut oil plus 4 cups, --
: for deep-frying
3/4 ts cornstarch
2 TB thin soy sauce
2 TB Shao Hsing (Chinese rice
: wine) -- or dry sherry
2 ts Chinese dark vinegar or
: balsamic vinegar
2 ts sesame oil
1 ts Chinese sesame paste --
: (available in Asian=
: groceries)
1/4 lb pencil-thin asparagus tips
: (4 inches)
1/2 sm red bell pepper, very thinly
: sliced -- (about 1/3=
: cup)
4 dried red chili peppers
3 scallions, -- chopped
2 TB chopped ginger
Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6
inches long. In a small bowl combine steak strips with baking soda,
crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5
hours.
Rinse steak slices and dry well on paper towels. In a small bowl mix
together egg white and salt, stirring vigorously until egg white
foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil
and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room
temperature. In another small bowl, combine thin soy sauce, Shao
Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame
paste; set aside.
In a wok heat remaining 4 cups peanut oil over high heat to 375
degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces
several times with a metal spoon. Using a slotted spoon, remove beef
and drain on paper towels. When oil returns to 375 degrees, deep-fry
15 seconds more, remove beef, and drain. Repeat deep-frying, 15
seconds, a third time. Remove beef and drain on clean paper towels.
When oil returns to 375 degrees, deep-fry asparagus and red bell
pepper 30 seconds. Drain on paper towels.
Drain off all but 1 tablespoon oil from wok and increase heat to
high. Add chili peppers, scallions, chopped garlic and chopped
ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10
seconds and add beef. Stir in soy sauce mixture, bring to a boil and
serve immediately with rice.
Yield: 3 to 4 servings as part of a Chinese meal
Recipe By :TASTE SHOW #TS4075
From: Meg Antczak
Source from luhu.jp
: hour
1/2 ts baking soda
3 lg cloves garlic, crushed plus
2 TB chopped
1 egg white
1/4 ts salt
1 TB sesame seeds
5 ts sugar
1 ts peanut oil plus 4 cups, --
: for deep-frying
3/4 ts cornstarch
2 TB thin soy sauce
2 TB Shao Hsing (Chinese rice
: wine) -- or dry sherry
2 ts Chinese dark vinegar or
: balsamic vinegar
2 ts sesame oil
1 ts Chinese sesame paste --
: (available in Asian=
: groceries)
1/4 lb pencil-thin asparagus tips
: (4 inches)
1/2 sm red bell pepper, very thinly
: sliced -- (about 1/3=
: cup)
4 dried red chili peppers
3 scallions, -- chopped
2 TB chopped ginger
Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6
inches long. In a small bowl combine steak strips with baking soda,
crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5
hours.
Rinse steak slices and dry well on paper towels. In a small bowl mix
together egg white and salt, stirring vigorously until egg white
foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil
and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room
temperature. In another small bowl, combine thin soy sauce, Shao
Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame
paste; set aside.
In a wok heat remaining 4 cups peanut oil over high heat to 375
degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces
several times with a metal spoon. Using a slotted spoon, remove beef
and drain on paper towels. When oil returns to 375 degrees, deep-fry
15 seconds more, remove beef, and drain. Repeat deep-frying, 15
seconds, a third time. Remove beef and drain on clean paper towels.
When oil returns to 375 degrees, deep-fry asparagus and red bell
pepper 30 seconds. Drain on paper towels.
Drain off all but 1 tablespoon oil from wok and increase heat to
high. Add chili peppers, scallions, chopped garlic and chopped
ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10
seconds and add beef. Stir in soy sauce mixture, bring to a boil and
serve immediately with rice.
Yield: 3 to 4 servings as part of a Chinese meal
Recipe By :TASTE SHOW #TS4075
From: Meg Antczak
Source from luhu.jp