This tasted a little strange, in particular the asparagus in the stir-fry took some getting used to. But after the first few bites, the meal was rather addictive.Ingredients
1 lb beef flank steak
1 lb asparagus
1 can water chestnuts
2-3 tbsp soy sauce
1 tsp sesame oil
2 tbsp Chinese cooking wine
0.5 tsp black pepper
0.5 tsp ground ginger
5 scallions
1 tbsp vegetable oil
2 tbsp corn starch
Preparation
Bake the asparagus at 400F for 8 minutes.
Cut the beef into long, thin strips. Marinade with the cooking wine, sesame oil, black pepper, ginger, 0.5 tsp soy sauce and the corn starch.
Clean the scallions and cut into small circles. Heat the pan on medium high, then add the vegetable oil, when the pan is getting hot. Add the scallions and saute for a short while.
Increase the temperature to high and add the beef. Brown thoroughly.
Add the soy sauce and 2 tbsp water. Mix in the baked asparagus and the water chestnuts. Cook together for a few minutes. Serve over rice.
It looks a bit strange, too. Kind of has a colorblind feel to it.
ReplyDeleteYep, because the asparagus didn't turn vibrant green...and there is nothing read in it. But it really didn't taste bad. Just the asparagus was somewhat surprising initially.
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