discovery – ginger beef with leeks & asperagus

While on the great rice cooker search, I found a site with some exciting new recipes:

One recipe in particular grabbed my taste buds, Gingered Beef with Leeks & Asperagus:

6 1/8-inch-thick slices fresh ginger
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup Shaoxing wine or dry red wine
1 pound flank steak, cut against the grain into 1/8 – inch slices (substitute 4 medium
portabello mushrooms)
1 pound asparagus, ends trimmed and cut into 2-inch pieces


1 tablespoon canola oil
4 medium leeks, white parts only, well washed and julienned
1 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger

Salt and freshly ground black pepper



1. In a dish large enough to hold the beef, combine the ginger, sesame oil, pepper, canola oil, soy sauce, and wine. Stir to blend, add the beef, turn to coat, and marinate, covered, at least 1 hour and preferably overnight.

2. Bring a large quantity of salted water to a boil. Fill a large bowl and add ice. Add the asparagus to the boiling water and cook until tender-crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well and set aside.

3. To make the leeks, heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook, stirring, until soft, about 3 minutes.

4. Drain the beef and stir-fry just cooked through, about 4 minutes. Add the asparagus and stir-fry until thoroughly heated. Season with the salt and pepper to taste and serve immediately.

(I’m afraid the photo doesn’t quite do the dish justice, I’ll post my own pic when I try it out)

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