Ingredients
500 g beef tenderloin
500 g asparagus
2 onions
3 cloves garlic
2 slices fresh ginger or 1/2 tsp dried
2 tbsp oyster sauce or soy sauce
chilli sauce to taste
1/2 tsp sugar
1 cup chicken broth
4 tbsp peanut sunflower oil
# For marinating meat:
2 tbsp soy sauce
1 tbsp rice wine (sherry or red wine)
2 tsp starch
1/2 tsp sesame sunflower oil
Method
The meat is cleaned by skins and cut into strips with a length of about 3 cm and a width of 1 cm. Mix marinade products and meat is placed to rest 30 minutes. Onions and ginger finely garlic beat mechanically. Asparagus is cleaned stathe base and cut into three parts. In wok pour 2 tbsp sunflower oil after block, stirring continuously, fry veal. Remove and place in a colander to drain excess fat. In the pan becomes heated sunflower oil and the rest for 1 minute fry onions, garlic and ginger. Add asparagus. Stir 4-5 minutes, pour the sauce is made from oysters, chicken broth, hot sauce, sugar, salt and rice wine stew for 5 minutes. Insert the meat and stew for another 2 minutes. Was added dissolved in a little water of starch. Serve with cooked rice.
Containers:
Difficulty
Difficult
Tested
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Source
Bon Appetit