Stir-Fried Beef with Asparagus
I had enough Pork Fried Rice leftover to serve with this dish. See the recipe.
1 pound lean, tender beef steak (tenderloin, top sirloin, ribeye or strip steak) sliced into thin strips
1 tablespoon cornstarch
4 tablespoons peanut oil or vegetable oil, divided
1 teaspoon sesame oil
1 pound thin asparagus, trimmed, cut on diagonal into 1 1/2-inch pieces
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces
1 tablespoon minced peeled fresh ginger
1 large garlic clove, grated
1/2 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until the meat begins to brown, about 1 1/2 minutes. Turn the slices over and cook until the second side browns, about 1 minute. Transfer beef to large plate.
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in the same skillet over medium-high heat. Add asparagus, green onions, garlic and ginger; sauté until vegetables are crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to the skillet and cook until the sauce is slightly thickened about 1 minute. Transfer to a platter and serve with rice or fried rice.
Asian Cucumber Salad
2 cucumbers, peeled, seeded and cut crosswise into half moons
1 teaspoon sea salt
One small red onion, thinly sliced (about ½ cup)
1 tablespoon sesame seeds
¼ cup unsalted peanuts, coarsely chopped
1/4 cup unseasoned rice vinegar
1 tablespoon sesame oil
1 1/2 tablespoons Mirin
1 scallion, minced
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes (chili)
1/4 teaspoon granulated sugar
Place sliced cucumbers into a fine-mesh strainer suspended inside a medium-sized bowl. Season with the 1 teaspoon sea salt. Toss thoroughly to combine. Place in the refrigerator for at least 30 minutes up to overnight to drain the cucumbers of excess moisture.
To make the dressing: In a small bowl, combine the rice vinegar through the sugar. Whisk well and set aside.
Transfer the cucumbers to a clean kitchen towel. Pat dry. Combine the cucumbers and red onions scallions to a medium-sized bowl. Add the dressing and toss. Place the salad in the refrigerator and allow the flavors to develop, for 30 minutes or up to 1 hour, stirring occasionally.
When ready to serve, garnish with sesame seeds and peanuts.