Sesame Beef With Asparagus

* Exported from MasterCook II *

SESAME BEEF WITH ASPARAGUS

Recipe By :TASTE SHOW #TS4075
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces shoulder steak, trimmed, -- frozen 30 minutes to 1 hour
1/2 teaspoon baking soda
3 large cloves garlic, crushed plus -- 2 tablespoons chopped
1 egg white
1/4 teaspoons salt
1 tablespoon sesame seeds
5 teaspoons sugar
1 teaspoon peanut oil plus 4 cups, -- for deep-frying
3/4 teaspoon cornstarch
2 tablespoons thin soy sauce
2 tablespoons Shao Hsing (Chinese rice wine) -- or dry sherry
2 teaspoons Chinese dark vinegar or balsamic vinegar
2 teaspoons sesame oil
1 teaspoon Chinese sesame paste -- (available in Asian groceries)
1/4 pound pencil-thin asparagus tips -- (4 inches)
1/2 small red bell pepper, very thinly sliced -- (about 1/3 cup)
4 dried red chili peppers
3 scallions, -- chopped
2 tablespoons chopped ginger


Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6
inches long. In a small bowl combine steak strips with baking soda, crushed
garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.

Rinse steak slices and dry well on paper towels. In a small bowl mix
together egg white and salt, stirring vigorously until egg white foams.
Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and
cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room
temperature. In another small bowl, combine thin soy sauce, Shao Hsing,
remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set
aside.

In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees.
Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times
with a metal spoon. Using a slotted spoon, remove beef and drain on paper
towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove
beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef
and drain on clean paper towels. When oil returns to 375 degrees, deep-fry
asparagus and red bell pepper 30 seconds. Drain on paper towels.

Drain off all but 1 tablespoon oil from wok and increase heat to high. Add
chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1
minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef.
Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

Yield: 3 to 4 servings as part of a Chinese meal

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