How To make Asparagus Beef
sharron solomon jnxv02b:
1 pound flank steak
salt 1 teaspoon cornstarch
soy sauce 2 pounds fresh asparagus with tight
tips 2 medium onions
2 cloves garlic
salad oil 3 tablespoons canned bean sauce
1/2 teaspoon sugar
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 att 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 sking. 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. Seve at once. *TIPS: This is usually served over white rice. I always add more grlic, 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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How to make easy ASPARAGUS BEEF ROLL Recipe
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About This Dish
It is easy to make yet healthy and delicious. Serve it with Japanese mayonnaise for additional savor.
Ingredients:
Thin sliced beef
Asparagus
Note: Amount of beef and asparagus is up to you. You can roll a slice or two beef per asparagus.
Steps:
#beef #asparagus #ahcdish
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Beef Asparagus with Oyster Sauce | Stir Fry Beef with Asparagus and Oyster Sauce
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INGREDIENTS:
1/2 kilo Beef Brisket, thinly sliced or cut into strips
3 cloves Garlic, chopped
1 medium Onion, chopped
3 tbsp Oyster Sauce
1/2 tsp Black Pepper
Cooking Wine or Apple Juice
Asparagus, cut into two inch pieces
2 cups Water
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#BeefAsparagusWithOysterSauce #BeefStirFry #BeefRecipe
Steak Diane with lemony asparagus
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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
Beef Rolls with Asparagus (Japanese Beef Rolls)#hongkong
#Beef Rolls with Asparagus
#hongkong
#Beef
#asparagus
Asparagus is wrapped in thinly sliced beef then cooked in flovoursome
Sauce
Soy sauce
White pepper
Rosemary
Oyster
Water
Beef Rolls are perfect to appetiser or as party food cook time 15mins fast & nutritious.