Sesame Beef with Asparagus
Yield
4 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
beef, steak
|
*
|
| ½ | teaspoon |
baking soda
|
|
| 3 | cloves |
garlic
|
|
| 1 | each |
egg whites
|
*
|
| ¼ | teaspoons |
salt
|
|
| 1 | tablespoon |
sesame seeds
|
|
| 5 | teaspoons |
sugar
|
|
| ¾ | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
sesame oil
|
|
| 4 | each |
red chili peppers
dried |
*
|
| 3 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
beef, steak
|
*
|
| 2.5 | ml |
baking soda
|
|
| 3 | cloves |
garlic
|
|
| 1 | each |
egg whites
|
*
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
sesame seeds
|
|
| 25 | ml |
sugar
|
|
| 3.8 | ml |
cornstarch
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sesame oil
|
|
| 4 | each |
red chili peppers
dried |
*
|
| 3 | each |
scallions, spring or green onions
|
|
Directions
Slice steak into broad ⅛ inch thick strips, about 1 inch wide and 6 inches long.
In a small bowl combine steak strips with baking soda, crushed garlic cloves and ¼ cup cold water.
Mix well and soak 5 hours.
Rinse steak slices and dry well on paper towels.
In a small bowl mix together egg white and salt, stirring vigorously until egg white foams.
Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch.
Add steak and toss to coat. Marinate ½ hour at room temperature.
In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
In a wok heat remaining 4 cups peanut oil over high heat to 375℉ (190℃).
Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon.
Using a slotted spoon, remove beef and drain on paper towels.
When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain.
Repeat deep-frying, 15 seconds, a third time.
Remove beef and drain on clean paper towels.
When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds.
Drain on paper towels.
Drain off all but 1 tablespoon oil from wok and increase heat to high.
Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute.
Add asparagus and red pepper; stir-fry 10 seconds and add beef.
Stir in soy sauce mixture, bring to a boil and serve immediately with rice.
