Super Quick Sesame Beef and Asparagus. Ready-in-minutes workday dinners don’t get much tastier than this quick and easy recipe.
In this particular recipe, unlike many sesame beef recipes, you will notice that I do not pre-marinate the beef. Instead, I prefer to use tender cuts of beef like prime rib, striploin or even tenderloin steak which are excellent for quick stir-frying without getting tough.
With such strong flavours in recipes like these I sometimes think that the flavour of the beef gets lost when marinating, so, many times I prefer just to prepare the meat and sauces separately and then bring them together briefly at the end. This recipe definitely is a good example of this concept because the flavour of the beef is still quite distinct even in the presence of the bold flavour of the sauce.
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- 1 1/2 pounds thinly sliced steak
- 2 cloves minced garlic
- 2 tsp freshly grated ginger root
- 3 tbsp oyster sauce reduced sodium version if available
- 3 tbsp low sodium soy sauce
- 1 tsp Chinese 5 Spice Powder
- 3 tbsp rice wine vinegar
- 1/2 tsp black pepper
- 4 tbsp brown sugar
- 1 tbsp toasted sesame oil more or less to taste
- 1 tbsp corn starch
- 1/4 cup beef stock or water
- 3 tbsp toasted sesame seeds
- 1/2 pound fresh asparagus
- 3/4 cup sliced water chestnuts
Cut the asparagus into 1 1/2 inch pieces and blanch in boiling salted water for only 3 to 4 minutes.
Drain the asparagus and immediately plunge it into ice water to stop the cooking and preserve its color. (You can use broccoli or green beans here if you prefer but use the same cooking method for them too.)
After a minute, drain the ice water off of the asparagus and set it aside.
Heat a wok over very high heat. Add 2 tbsp of peanut or regular sesame oil and quickly stir fry the steak slices for only 1 to 2 minutes.
Remove the beef from the wok and set aside while you prepare the sauce.
To the wok, add the ginger, oyster sauce, soy sauce, 5 spice powder, rice wine vinegar, black pepper, brown sugar and toasted sesame oil. Bring to a boil for only a minute.
Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly until the sauce thickens.
Add the beef back to the sauce along with the blanched asparagus and water chestnuts.
Simmer only for another minute or so until the beef, water chestnuts and asparagus are heated through. Serve over steamed rice or your favorite Chinese noodles.
Sprinkle on the toasted sesame seeds when serving.
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