Stir-Fried Beef with Asparagus

I had enough Pork Fried Rice leftover to serve with this dish. See the recipe.

Ingredients

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

Directions

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

Ingredients

2 cucumbers, peeled, seeded and cut crosswise into half moons
1 teaspoon sea salt
One small red onion, thinly sliced (about ½ cup)

Garnish
1 tablespoon sesame seeds
¼ cup unsalted peanuts, coarsely chopped

Dressing
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

Directions

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.


Posted by in asparagus, Beef, cucumbers, Dinner, Healthy Italian Cooking, Nuts, onion, Salad, Salad Dressing, Sauces, scallions, stir fry, Vegetables Tags: