Seen lo shun chow ngau yook

Seen lo shun chow ngau yook

Stir-fried beef with fresh asparagus

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
375g lean rump or fillet steak
2 teaspoons light soy sauce
1 garlic clove, crushed with ½ teaspoon salt
80ml peanut oil
12 asparagus spears, sliced on the diagonal, separating spears and tips
2 onions, chopped
2 teaspoons chinese ground bean sauce
60ml water
or 60ml Ngau yook sheung tong
1 teaspoon cornflour

Method

  1. Trim any fat from the beef, then freeze the beef for 1 hour or just until firm enough to cut into paper-thin slices.
  2. In a bowl, combine the soy sauce and garlic. Add the beef and toss to coat. Set aside.
  3. Heat 2 tablespoons of the peanut oil in a wok or large heavy-based frying pan over high heat. Add the meat and stir-fry until it changes colour. Remove to a plate.
  4. Heat the remaining oil in a clean wok over high heat. Add the asparagus spears and stir-fry for 3 minutes, then add the onion and stir-fry for a further 1 minute. Add the bean sauce and water, and stir to combine, then add the asparagus tips. Reduce the heat, cover and simmer until the asparagus is tender but not mushy.
  5. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Push the vegetables to one side of the wok and add the cornflour paste, stirring constantly until the sauce boils and thickens. Return the beef to the wok and stir gently to combine and heat through. Serve immediately with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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