Beef I Asparagus Noodle Bowl W Oyster Sauce Recipes

BEEF 'N' ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture.

BEEF AND ASPARAGUS WITH OYSTER SAUCE

Steps:

• Slice 1/2 pound steak across the grain into strips. Marinate for 1/2 hour in 2 Tablespoons soy sauce, 1 teaspoon peanut oil and 1 teaspoon cornstarch. In wok, heat 2 Tablespoons peanut oil. Add ginger and garlic. saute until brown. Remove and discard ginger and garlic. Stir-fry meat for about 2 minutes. Add asparagus, mushrooms and onions. Stir-fry until asparagus turns bright jade green. Stir sauce ingredients together until well blended. Pour over vegetable-meat mixture. Reduce heat. Cook 1 to 2 minutes until sauce is thickened. Yield: 4 servings. ROBERT HENDERSON From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

ASPARAGUS BEEF LO MEIN

Steps:

• Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

STIR-FRIED BEEF WITH OYSTER SAUCE

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

ASPARAGUS BEEF SAUTE

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.

BEEF AND ASPARAGUS OVER FLAT NOODLES

Steps:

• Toss flank steak in the cornstarch, soda, and sugar. Cut the fresh chow fun noodles to 1 1/4 inches thick. Heat the vegetable oil in wok until hot. Fry the noodles until crisp, remove and drain on paper towels. In the jar of a blender add 1 stalk lemon grass, cut into pieces, 3 kafir lime leaves, 2 tablespoons brown sugar, 1 tablespoon Thai shrimp paste, 1 shallot, sliced thin, 1/2 cup dry Thai chilies, rehydrated. Puree. Add 2 cups coconut milk. Pour out the oil from the wok. To the wok, add flank steak, 1 bunch scallions, 1 bunch asparagus, blanched and cut on the bias, and 1 tablespoon garlic, minced. Wok fry until tender, about 2 minutes. Add chili sauce. Serve the steak and asparagus on top of a bed of fried chow fun noodles piled high. Garnish with Sichuan black beans, Thai basil, 1 bunch cilantro, shaved scallions, and 5 sprigs of mint.

OYSTER BEEF WITH SOUPY NOODLES

Steps:

• Put a kettle of water on to boil and the noodles in a bowl. Tip the stock, ginger, whites of the onions and the five-spice into a large pan and leave to simmer for 5 mins.
• When the kettle boils, pour the water over the noodles and leave to soak for 3 mins (they should be softened, but not completely), then drain. Now add to the stock pan with the chilli, spring onion greens, soy sauce and half the sesame oil, and cook about 2 mins more.
• Meanwhile, heat the remaining oil in a large wok. Add the beef and stir-fry over a high heat for about 1 min until it changes colour, but is still a little rare in the centre. Spoon in the oyster sauce and cook over the heat to coat the beef. Ladle the noodles and liquid into bowls and top with the oyster beef.

ASPARAGUS WITH OYSTER SAUCE

Steps:

• Heat oil in a wok over medium-low heat.
• Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
• Add asparagus and raise heat.
• Stir-fry for 1 minute.
• Pour in last 4 ingredients.
• Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.