How To make Asparagus Beef
sharron solomon jnxv02b:
1 pound flank steak
salt 1 teaspoon cornstarch
soy sauce 2 pounds fresh asparagus with tight
tips 2 medium onions
2 cloves garlic
salad oil 3 tablespoons canned bean sauce
1/2 teaspoon sugar
Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and att 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut 1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4" slices. Smash garlic cloves with flat side of knife or cleaver and remove sking. Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add garlic and cook just until pale brown. Remove and discard. Add meat, stir frequently, and cook until almost browned. Remove to a bowl. Add 3 tablespoons more oil. Add onion. Cook a minute or two stirring constantly. Make a little hollow on top of the onion; add bean sauce. Cook until onion starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long enough to get the meat reheated. Seve at once. *TIPS: This is usually served over white rice. I always add more grlic, usually with the onion, and leaving it in. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and Tried and True
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????Ingredients
Ribeye steak
????Seasoning
1 Tsp all purpose seasoning
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp black pepper
1/2 Tsp salt
2 spoonful olive or butter
1 Tsp bottle rosemary
1 pack asparagus
2 medium size potato
Fresh tyme/small amount
4 cloves garlic,finely chopped
2 spoonful salted butter
Parsley
Add remaining seasoning to potato and asparagus,with of pinch salt,olive
1 Spoonful dark soya sauce
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Soy Glazed Asparagus Beef Roll Ups
These Soy Glazed Asparagus Beef Roll Ups are the perfect appetizers for any occasion. Both filling and easy to make, you will definitely impress the crowd with this one! #shorts
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Full recipe with full step-by-step pictures |
Ingredients:
3/4 lbs Thinly Sliced Beef (will need 15 slices)
15 Stalks Asparagus
1/8 tsp Salt
1/8 tsp Black Pepper
1 tbsp Neutral Cooking Oil
4 tbsp Japanese Cooking Sake
2 1/2 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
3 tbsp Soy Sauce
1 Clove Garlic
1/2 Stalk Green Onions
1/8 tsp Sesame Seed (optional)
1/8 tsp Togarashi (optional)
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How to Cook Asparagus in a Pan | Butter Garlic Asparagus Recipe | Easy Dinner Recipe
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How to cook beef asparagus recipe | Agribusiness Philippines
Beef Asparagus Recipe. How to cook a delicious and nutritious beef asparagus recipe. Agribusiness How It Works.
Learn how to cook Beef Asparagus.
For this recipe, you will need Onion, Garlic, Oil, Beef, Oyster sauce Salt and pepper, and Asparagus.
How to cook Asparagus:
1. Sautee Onion and garlic with oil.
2. Add beef.
3. Mix oyster sauce, pepper and salt.
4. Add the asparagus.
5. Add the red bell Pepper.
6. Serve.
Agribusiness How It Works Philippines. Agriculture and Agribusiness opportunities for the Overseas Filipino Worker (OFW) and their families. Instruct. Inspire. Succeed.
Steak Diane with lemony asparagus
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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
Stir Fry Beef Slice w/ Asparagus in Hoisin Sauce Recipe
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