Ginger Pickle Beef with Asparagus

Ji Loh Chau Ngau

Preparation info

    • Difficulty

      Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

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

  1. Marinate the beef in the marinade for 30 minutes. Reserve.
  2. 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