The Red Chef Presents...

Recipe: Beef and Asparagus

I started out making a beef and asparagus dish, but other stuff kept getting added in...

1/2 bunch asparagus (about 6 medium spears)
3 oz. beef (any kind of roast or steak would work)
1/2 red bell pepper
10 oz. firm tofu
2-3 oz. bean sprouts (the thick, white kind)
1 t soy sauce
1/2 tsp. sugar
black pepper to taste
oil for frying (canola, peanut, corn, pure olive, etc.)

Sauce:
2 cloves garlic
1 T soy sauce
1 T black soy sauce (or 1/2 soy, 1/2 molasses)
1 T rice wine or sherry (or 1/2 tsp. rice vinegar)
1 cup stock (or 1 c water plus 1 cube bullion)
a slurry of 2 tsp. corn starch dissolved in 2 Tbs. water

Method:
The beef should be sliced into thin pieces. If using a roast, you can get extra-thin slices (and thus avoid dryness) if you put the beef in the freezer for a few hours before cutting. Marinate the slices in a little soy, black pepper, and sugar while you prepare the other ingredients.

Cut the tofu into 1 inch squares and shallow fry in a wok or medium fry pan. When lightly browned on each side, remove from oil and set aside on paper towel. (this step can be omitted)

Peel the thick end of the asparagus (unless they are very young), and cut into bite-sized pieces. Stem bell pepper and do same. Chop garlic finely.

Heat 1 tablespoon oil in a pan over medium-high heat. When the oil is hot, add beef slices, turning frequently until almost cooked through. Add chopped garlic and continue cooking until it is fragrant but not brown. Add 1 cup water, scraping down any bits of beef or garlic stuck to the pan. Add soy sauce, dark soy, rice wine, and bullion.

Add asparagus and bell pepper to the pan and cover. Lower heat to medium and cook 3-4 minutes. Add the corn starch slurry to the boiling sauce a little at a time until thick but not gloppy.

Add tofu and bean sprouts, turning carefully to coat with sauce. Cook 1 minute longer.

Serve over plain boiled rice.

Posted by Sam at May 3, 2004 10:55 AM