Serves 4
1 pound lean beef steak, 1/2 inch thick
1 large Vidalia onion, chopped
2 discs of fresh ginger, 1/8 inch thick, sliced into matchsticks
2 cloves of garlic, mashed and chopped
1 pound asparagus, chopped into 2 inch lengths
8 ounces fresh mushrooms, sliced
2 teaspoons toasted sesame oil, divided
1/4 cup rice wine vinegar
1/4 cup water
2 teaspoon Hoisin sauce (optional, but important)
Salt and pepper
Chinese Five Spice powder (optional, but important)
1. Season the beef with salt and pepper to taste. Also use a touch of five spice powder. Set aside.
2. Heat a large non-stick skillet. Add 1 teaspoon sesame oil.
3. When hot, add onions. Saute for 2-3 minutes.
4. Add mushrooms and asparagus. Toss to mix.
5. Add water, vinegar and Hoisin sauce. Stir, turn heat to high and cover.
6. Heat a second non-stick skillet (11 inch). When hot, add the remaining sesame oil.
7. Pan fry steaks, about 2 minutes per side.
8. Turn the heat off the vegetables. They should be hot, but a bit crunchy.
9. Remove the steaks, and cut into strips, about 2 inches long and a 1/2 inch wide.
Nutritional data:
Calories: 311
Fat: 14g
Sat fat: 4.6g
Chol: 98mg
Sodium: 114.5mg
Carbs: 10.2g
Fiber: 2.3g
Protein: 37g
If you want a much more detailed review of asparagus and many more ideas on how to prepare and use it, here is a great web resource: How to Cook Asparagus
Thanks to Lita Watson for sharing this information with the blog and all of my readers!
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