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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef and Asparagus Recipe

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This recipe for Beef and Asparagus is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 1˝ lbs. boneless round or flank steak
2 T. soy sauce
2 T. dry sherry
Dash of white pepper
2 tsp. sugar, divided
1˝ T. cornstarch
˝ tsp. salt
1 c. chicken broth
3 T. oil
1 large clove garlic, minced, or pressed
1 tsp. minced fresh ginger, or ˝ tsp. ground ginger
3 T. water
1 lb. asparagus, cut in ˝” slanting slices
˝ c. salted almonds or cashews, chopped
Directions:
Directions:
Cut the beef with the grain into 1˝” wide strips. Cut each strip across the grain into ⅛” thick slanting slices. Combine the soy sauce, sherry, pepper, 1 tsp. sugar, and beef, mixing to coat meat well. Let stand for 15 minutes. Mix together cornstarch, 1 tsp. sugar, salt, and chicken broth; set aside. Heat a wok and add 1 T. oil. Add half the beef and stir-fry until browned, about 2 minutes. Remove the meat from the wok, and keep warm. Repeat using 1 more T. oil, and the remaining meat. Heat 1 more T. oil. Mix the ginger, garlic, and asparagus. Sauté lightly until tender. Add the meat and cornstarch mixture, and stir-fry a few minutes until thickened. Serve over rice.

 

 

 

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