Name: Ginger Pickle Beef with Asparagus
Cuisine: China
Ingredients: ⅛ teaspoon salt; 1 teaspoon cornstarch; ½ teaspoon dark soy sauce; 2 teaspoons oyster sauce; 1 cup asparagus, washed, dried, and, using the tender shoots and tips, cut into ½-inch diagonal pieces; 2 tablespoons peanut oil; Pinch of white pepper; ¾ teaspoon sugar; ½ teaspoon ginger juice mixed with 1 teaspoon Shao-Hsing wine or sherry; ½ pound London broil, sliced across the grain into pieces 1 by 2 inches; ½ teaspoon sesame oil; 1 teaspoon peanut oil; ¼ cup scallions, white portions only, washed, dried, and cut into ½-inch diagonal pieces; 1 teaspoon minced garlic; ½ cup red sweet peppers, cut on the diagonal into ½-by-1-inch pieces; 2 tablespoons julienned Ginger Pickle; 1 teaspoon cornstarch dissolved in 4 tablespoons Chicken Broth

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This dish of springtime, when asparagus is in season, is an excellent illustration of the Cantonese way of mixing contrasting textures and tastes. There is the beef, the ginger pickle, and finally the fresh, crisp asparagus, all combined, yet each retaining its character.

Ingredients

½ pound London broil, sliced across the grain into pieces 1 by 2 inches

Method

Marinate the beef in the marinade for 30 minutes. Reserve.
Heat wok over high heat for 45 seconds to 1 minute. Add 1 tablespoon of the peanut oil; coat the sides of the wok with oil, using a spatula. When a wisp of white smoke appears, add the asparagus; stir-fry fo