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Gingered Beef with Leeks and Asparagus


6 ginger slices
1 teaspoon sesame oil
1 teaspoon fresh cracked black pepper
1/4 cup thin soy sauce
1/2 cup shaoshing wine or red wine
1 pound flank steak, thinly sliced against the grain
1 tablespoon Canola oil
4 bunch leeks, julienne (white part only)
1 tablespoon minced garlic
2 tablespoons minced ginger
1 bunch asparagus, cut in 2-inch pieces and blanched
Salt and black pepper to taste

To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.

Yield: 4 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.