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Cook'n with Betty Crocker 
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Stir-Fried Beef with Aspargus |
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Serves: 5 Print this Recipe1 pound boneless beef flank steaks or sirloin steak 1 tablespoon vegetable oil 1 teaspoon cornstarch 1 teaspoon salt 1 teaspoon sugar 1 teaspoon soy sauce Dash white peppers 10 medium dried black mushrooms 1 pound asparagus spears 4 ounces chinese pea pods 2 green onions (with tops) 1/4 cup chicken broth 2 tablespoons cornstarch 2 tablespoons oyster sauce 1 teaspoon sugar 3 tablespoons vegetable oil 1 teaspoon finely chopped ginger root 1 teaspoon finely chopped garlic 2 tablespoons vegetable oil 1 teaspoon salt 2 tablespoons dry white wine 1/2 cup chicken broth (see Soups: Chicken Broth) Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil. 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, the soy sauce and white pepper in medium bowl. Cover and refrigerate 20 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2-inch pieces. Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix 1/4 cup broth, 2 tablespoons cornstarch, the oyster sauce and 1 teaspoon sugar. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add beef, gingerroot and garlic; stir-fry 2 minutes or until beef is brown. Remove beef from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms, asparagus and 1 teaspoon salt; stir-fry 1 minute. Add wine; stir-fry 30 seconds. Stir in 1/2 cup broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Add pea pods; cook and stir 30 seconds. Garnish with green onions. 5 servings **One charming aspect of Chinese cuisine is the emphasis on the aesthetic. In this dish, the beef is cut into strips that echo the long, flat shape of the pea pods; the pieces of asparagus mirror the cut-up green onions. Take care to wash the asparagus tips free of all sand and dirt. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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