Chefshell posted 03-03-99 12:38 PM
Gingered Beef with Leeks and Asparagus
6 thin ginger slices
1 tbsp. sesame oil (toasted)
1/8 cup Canola or Vegetable oil
1/4 cup thin soy sauce
1/2 cup shaoxing or red wine (Such as Merlot)
1/2 tsp. 5 spice powder
1 tbsp. hoisin sauce
1 tbsp. oyster sauce
1 tsp. hot chili oil or chile paste
1 lb. flank steak, thinly sliced against the grain
1 tbsp. oil (Canola or Vegetable)
4 leeks, julienned or thinly sliced (white parts only)
1 tbsp. finely minced garlic
2 tbsp. finely minced ginger
1 bunch asparagus, cut in 2 inch pieces and blanched
Salt and pepper to taste
Combine first 9 ingredients (up to flank steak) and mix with beef. Let stand at least 1 hour and up to 8 hours in fridge.
In a hot pan or wok, coat with oil and add leeks, garlic and ginger. Stir 3 minutes to caramelize. Drain and pat dry beef and add to pan and stir for 2 minutes.
Add asparagus and ginger and heat thoroughly about 1 minute. Add a few tbsp. of marinade and let just come to a boil. Remove from heat and check seasonings.