Monday, July 15, 2013
Beef and Asparagus with Noodle Stir-fry
1 lb sirloin steak, thinly sliced
7 oz chinese egg noodles
1 tsp olive oil
1 lb asparagus, chopped into 1-2 inch pieces
2 large garlic cloves, finely chopped
1 inch chopped fresh gingerroot
1/2 red onion, thinly sliced
4 tbsp beef stock
1 1/2 tbsp rice wine
2 tbsp soy sauce
sesame seeds and chia seeds for garnish, optional
1 tbsp light soy sauce
1 tsp toasted sesame oil
2 tsp rice wine
Stir the marinade ingredients together and add the thin slices of steak, coating all sides. Let this marinade at least 15 minutes, the longer the better if you have time.
Boil the noodles, drain and set aside.
Heat 1 tsp olive oil in a wok or skillet. Add the asparagus and stir-fry for 1 minute. Add the beef and marinade into the wok and continue stir-frying until the beef is cooked to your taste, about 1 1/2 minutes on medium high. Remove the beef and asparagus from wok and set aside, leaving an liquid in pan..
Stir-fry the garlic, gingerroot, and onion for about 1 minute, until onion is soft. Add the stock, rice wine, and soy sauce, and bring to a boil. Return beef, asparagus, and noodles to wok, Mix all ingredients together and stir until everything is heated through. Sprinkle with sesame seeds and chia seeds to taste.
Serves 4, 356 calories a serving.
Reheats well for leftovers and lunches.