RECIPE: Ming Tsai's REC: Gingered Beef with Leeks & Asparagus...

RECIPE:
C

charlie

Well-known member
Gingered Beef With Leeks And Asparagus

Recipe By :Ming Tsai

Serving Size : 4

6 slices ginger

1 tablespoon sesame oil

1 teaspoon ground black pepper

1/4 cup Canola oil

1/4 cup soy sauce -- thin

1/2 cup Chinese rice wine -- shaoshing

1 pound flank steak -- thinly sliced against the grain

1 tablespoon Canola oil

4 bunches leeks -- julienne (white part only)

1 tablespoon minced garlic

2 tablespoons minced ginger

1 bunch asparagus -- cut in 2-inch pieces and blanched

Salt and black pepper to taste

To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.

 
Charlie, a question...

What is meant by a "bunch of leeks"? In my local markets, a bunch is 2-3 large leeks, and this would give me so many leeks I'd need several woks to cook them all.
Have you made this, and how many leeks did you use?

 
Judy, I'm also waiting to see what Charlie uses, but I make this often (I posted at 10330) and

my recipe calls for 4 leeks. However, as I noted above, leeks I find are usually large and I only use 2 large or 3 smaller ones. I was able to purchase some that looked more like green onions at a farmer's market once, but haven't seen them again. That size might be what Ming is using.

 
Like you curious, I used what I thought appropriate ie. three or four depending on size. I've found

numerous postings of this recipe and most state 4 bunches or bns. That must be a misprint or might refer to an Asian type of leeks that is smaller than what we are accustomed to.

Vidalia spring onions are available at this time, and they would be wonderful in this dish.

 
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