Beef with Asparagus and Leeks


Gingered Beef with Leeks and Asparagus

*adapted from Ming Tsai


6 ¼ thick slices fresh ginger

1 TBSP. toasted sesame oil

1 tsp. fresh ground black pepper

¼ cup canola oil

¼ cup low sodium soy sauce

½ cup Shaoxing wine (a type of fermented rice wine-found in most Asian stores) or dry sherry

¾ to 1 pound flank steak, cut against the grain into 1/8 inch pieces. (Note- freezing flank steak for ½ hour makes cutting beef easier)

1 pound asparagus, ends trimmed and cut into 2-inch pieces

Garlic salt

For Leeks:

1 TBSP. canola oil

4 medium leeks, white parts only, well washed then julienned

1 TBSP. fresh chopped garlic

2 TBSP. finely chopped fresh garlic

2 TBSP. finely chopped fresh ginger

Garlic Salt and fresh ground pepper to taste


In a large dish combine the fresh 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 or up to 12 hours.

Bring large quantity of salted water to a boil. Fill glass bowl with water and ice cubes – set aside for ice bath.

Add asparagus to boiling water and cook until tender-crisp, not soggy (4-6 minutes). Transfer to ice bath to cool and stop cooking process. Drain well and set aside.

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 leeks, garlic and ginger and cook about 3 minutes until tender, stirring often.

Drain the beef and stir fry until thoroughly heated. Season with salt and pepper to taste.

Serve over brown or white rice while still hot.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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