SHARRON SOLOMON JNXV02B
1 lb flank steak
salt
1 tsp cornstarch
soy sauce
2 lb fresh asparagus with tight
tips
2 medium onions
2 cloves garlic
salad oil
3 tbsp canned bean sauce
1/2 tsp sugar
A Recipe for
Asparagus Beef
Eat little, sleep sound. |
| Iranian Proverb |
Eat little, sleep sound. |
| Iranian Proverb |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Asparagus Beef is one of thousands in the Recipes-to-go Beef Cookbook.
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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| Elsie de Wolfe (Lady Mendl) |
What garlic is to food, insanity is to art. |
| Anonymous |
This is a recipe for Asparagus Beef from the recipe cookbook of Recipes-to-go (Beef)
He was a very valiant man who first adventured on eating oysters. |
| James I |
Food Tip |
Food Tip |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go.
Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and
add 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus
carefully, break off tough ends, and cut diagonally into pieces about
1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut
1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and
slice crosswise into 1/4" slices. Smash garlic cloves with flat side of
knife or cleaver and remove skin. Heat a wide frying pan or wok over
highest heat, add 1/4 cup oil, it should bubble slightly from the heat.
Add garlic and cook just until pale brown. Remove and discard. Add meat,
stir frequently, and cook until almost browned. Remove to a bowl. Add 3
tablespoons more oil. Add onion. Cook a minute or two stirring
constantly. Make a little hollow on top of the onion; add bean sauce.
Cook until onion starts to get translucent. Add asparagus and sprinkle
over 1 teaspoon salt, sugar and 1 tablespoon soy sauce. Cover and cook,
taking the top off occasionally to stir well, just until asparagus is
tender-crisp. Then, put the meat on top. Cook, stirring,just long enough
to get the meat reheated. Serve at once. *TIPS: This is usually served
over white rice. I always add more garlic, usually with the onion, and
leaving it in. You can experiment with using flavored oil in part. Also,
try a different Asian sauce if you have it on hand. Sharron MM Format
Norma Wrenn NPXR56B Comments: Easy and Tried and True
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Per Serving (excluding unknown items): 912 Calories; 48g Fat (48.0%
calories from fat); 91g Protein; 25g Carbohydrate; 4g Dietary Fiber; 231mg
Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 13 Lean Meat; 3
1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Serves: 1
Asparagus Beef Recipe brought to you by Recipes To-Go