Time 55m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Trim the meat, and slice across the grain evenly into long, thin strips. Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes. Drain the meat, reserving the marinade. Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes. Remove from the wok. Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through. Remove and drain on absorbent paper. Blend the cornstarch with the reserved marinade until smooth. Return asparagus and meat to wok with marinade mixture. Stir-fry over high heat until meat is cooked through and sauce has thickened. Serve at once.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.
Time 30m Yield 6 servings. Number Of Ingredients 16 Steps:
Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.
Time 30m Yield 4 Number Of Ingredients 3 Steps:
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Time 6h50m Yield 8 servings Number Of Ingredients 27 Steps:
To make Cherry Demi-glace: Saute shallot in butter, add peppercorns, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and saute another couple minutes. Add wine to the pan and let simmer until reduced by half. Strain. Add veal stock and cherries; simmer until reduced to 1 quart. Puree and strain. Check for seasoning. To make Tenderloin: Rub garlic, olive oil and thyme over fillet of beef and let sit, refrigerated for 4 hours to overnight. Preheat oven to 400 degrees F. Add the flour to the crushed peppercorns. Season the tenderloin liberally with salt and coat well with peppercorn mixture. Place a large saute pan over high heat and add oil. Once the oil starts to smoke add the tenderloin and sear until dark brown on all sides. Place in a 400 degrees F oven until center of fillet reaches 130 degrees F. Let rest for 20 minutes and slice. To make Asparagus: Using a vegetable peeler, shave the asparagus and cut each one so they are all the same length. Next saute the asparagus in 1 tablespoon butter and season with salt and pepper. Sprinkle with Parmesan. Preheat oven to 375 degrees F. To make Potato Galette: Wash potatoes and slice into 1/8 to 1/4-inch thick circles. On greased pans, shingle potato circles to form a galette (1 potato per galette). Brush each galette with butter and sprinkle with salt and pepper. Put another pan on top of galettes and bake for about 25 minutes. Take top pan off, for last 5 minutes of baking, so potatoes can brown.
Time 25m Yield 4-5 serving(s) Number Of Ingredients 12 Steps:
Prepare the asparagus by washing, breaking the stem at the “natural” break point and slice diagonally into 1/2 to 1 inch pieces. (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside. Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish. Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling. Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn’t steam it first; less if you did). Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.
Time 25m Number Of Ingredients 7 Steps:
In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes. Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated. Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.
