 Gingered Beef
With Leeks and Asparagus
You've
undoubtedly had beef with broccoli, an old faithful of
Chinese-American cuisine. The dish can be very good, but I
much prefer this take on it, with asparagus in place of the
broccoli. Leeks, which are seldom used in Chinese cooking,
add their subtle taste and texture to this simple but
flavorful dish. Serve this with rice, of course
Ingredients
6
1/8-inch-thick slices fresh ginger
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup Shaoxing wine or dry red wine
1 pound flank steak, cut against the grain into 1/8 - inch
slices (substitute 4 medium
portabello mushrooms)
1 pound asparagus, ends trimmed and cut into 2-inch pieces
Leeks
1 tablespoon canola oil
4 medium leeks, white parts only, well washed and julienned
1 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger
Salt and freshly ground black pepper
Directions
1. In a dish
large enough to hold the beef, combine the ginger, sesame
oil, pepper, canola oil, soy sauce, and wine. Stir to blend,
add the beef, turn to coat, and marinate, covered, at least
1 hour and preferably overnight.
2. Bring a large quantity of salted water to a boil. Fill a
large bowl and add ice. Add the asparagus to the boiling
water and cook until tender-crisp, 4 to 6 minutes. Transfer
to the bowl of ice water to cool. Drain well and set aside.
3. To make the leeks, heat a wok or large skillet over high
heat. Add the oil and swirl to coat the pan. When the oil
shimmers, add the leeks, garlic, and ginger and cook,
stirring, until soft, about 3 minutes.
4. Drain the beef and stir-fry just cooked through, about 4
minutes. Add the asparagus and stir-fry until thoroughly
heated. Season with the salt and pepper to taste and serve
immediately. |
