Chinese beef with asparagus

Ingredients for 4 servings:

• 1 bunch asparagus, white
• 1 bunch of asparagus, green
• 300 g beef (steak)
• 2 small carrots
• 1 bunch of spring onions
• 2 cloves garlic
• 1 tsp ginger, chopped
• 250 ml oil
• 2 cup(s) broth, instant or better homemade broth from beef bones
• 3 tbsp soy sauce, light
• 1 tsp sugar
• 1 pinch(s) of pepper
• 2 tsp potato flour
• 4 drops of sesame oil
• 2 tbsp soy sauce, dark
• 1 tbsp soy sauce, light
• 1 tsp salt
• 2 tbsp potato flour
• 2 tbsp rice wine (alternatively dry sherry)
• sesame oil

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Preparation of the marinade (for meat): Mix together 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 2 tablespoons of potato flour, and 1 or 2 tablespoons of rice wine (alternatively dry sherry). Cut the meat into thin, approximately 0.5 cm thick slices and place in a bowl. Add the marinade and mix well. Let stand for 30 minutes. Preparation of the sauce: Mix 1 or 2 cups of instant broth (better: homemade chicken or beef/beef bone broth), 3 tablespoons of light soy sauce, 1 teaspoon of sugar, 1 pinch of pepper, 1 or 2 teaspoons of potato flour (depending on the amount of broth made), and a few drops of sesame oil (to taste) for the “sauce.” Mix well to avoid lumps. Cut the asparagus into approximately 3 cm pieces. Chop the carrots. Cut the light (white) part of the spring onions into 3 cm pieces. Cut the green part shorter if desired. Finely chop the garlic and ginger. Add 1/4 l of oil to the wok. When the oil is hot (use a wooden spoon to test for tenderness), gradually add the meat to the oil and fry for about 5 minutes (stirring constantly). Remove the cooked meat from the wok and drain the oil, leaving only a small amount (about 5 tbsp). Add the white part of the spring onions, ginger, and garlic to the wok and fry for about 3 minutes. Add the chopped asparagus and the diced carrots and fry for another 5-7 minutes (stirring constantly). It is recommended to blanch the asparagus to pre-cook it a little. Then add the asparagus to the wok. The asparagus, like all vegetables, should retain some bite. Finally, add the sauce and the green parts of the spring onions and cook for another 5-7 minutes, stirring constantly. Season to taste and add light soy sauce, salt, and pepper if desired. Side dish: I recommend basmati rice. Tip: This dish requires some practice with the cooking times, as Chinese dishes don’t tolerate excessive cooking times, as the vegetables can quickly overcook. The flavor is simply lost.