Asparagus beef
10
15
2
No
Ingredients
- 225 g (1/2 pound) of beef flank steak
- 7.25 ml (1 1/2 teaspoon) of soy sauce
- 10 ml (2 teaspoons) of red wine
- 1 kg (2.2 pounds) of asparagus
- 1 carrot
- 30 ml (2 tablespoons) of olive oil
- 125 ml (1/2 cup) of beef broth
- 15 ml (1 tablespoon) of oyster sauce
- 5 ml (1 teaspoon) of sesame oil
- 7.25 ml (1 1/2 teaspoon) of cornstarch
- 10 ml (2 teaspoons) of water
Preparation
Side-by-side mode
- Marinate beef in soy sauce and wine for about 30 minutes. Slice asparagus and carrot into pieces. Heat a wok at high heat. Pour oil when heat is hot enough. Roast meat until it loses its pink tint. Remove.
- Add carrots and asparagus and cook for about 30 seconds. Add beef broth, oyster sauce, sesame oil then mix well. Cover and cook for about 3 minutes or until vegetables are tender. Mix water with cornstarch. Set back beef into wok and thicken with the mixture of water and cornstarch.
