A recipe dedicated to a teacher who told his students that a soup made without sauteing anything is simply WRONG. Dear Teacher Blah, not every dish requires sauteing. In fact, not every dish requires garlic or onion or any of those traditional stuff used for sauteing. Try this recipe and learn a thing or two.
As an aside, it was the texture of the beef in this dish that I was trying to replicate when things went wrong and I came up with the accidental tapa. Apparently, I didn’t use enough cooking oil. Never mind, the tapa was great.
Preparation time for this stir fried beef and asparagus dish is 10 minutes. Actual cooking time is less than 5 minutes. Result? Amazingly delicious.
Ingredients
- 250 g. of thinly sliced beef (like sukiyaki or yakiniku cut), cut into half-inch strips
1-1/2 tbsps. of light soy sauce
1-1/2 tbsps. of oyster sauce
2 tbsps. of rice wine
1 tsp. of sugar
4 to 5 tbsps. of flour
250 g. of baby asparagus, cut into 2-inch lengths then blanched
5 tbsps. of cooking oil
finely sliced onion leaves for garnish
Instructions
- In a bowl, mix the first six ingredients together. Allow to marinate for at least 15 minutes. Heat the cooking oil in a frying pan or wok, add the beef and cook over high heat, stirring to separate the strips, just until no longer pink. Add the blanched asparagus, stir fry until reheated, turn off the heat and serve on top of cooked rice or rice noodles sprinkled with finely sliced onion leaves.
Cooking time (duration): 10 minutes excluding marinating time
Number of servings (yield): 2 to 3
Hi Ms. Connie! Ok lang po ba na walang rice wine?
It won’t taste the same.
what is light soy sauce? is it any different from the regular soy sauce?
What is regular soy sauce in the first place. So many kinds of soy sauce — light, dark, sweet, paste…
Can I substitute Kikkoman’s Aji-Mirin(ing. glucose syrup, water, alcohol, rice, corn syrup, salt) for the rice wine? Will the dish lose anything in the flavor?
Thanks, Connie.
Carmen, I’m not familiar with the product so it’s hard to guess if it’s a good substitute.
Thanks for the quick reply, Connie. I went to the local Korean store today and was handed Mirin when I asked for rice wine, though nowhere in the label does it say ‘wine’, just ‘sweet cooking rice seasoning.’ Ah, well-will have to use Mirin, then, till I can get to Richmond for supplies (may kalayuan lang, and I need this dish tomorrow).
Two tbsps. Mirin has 3 tsps. sugar, so I’ll hold off on the 1 tsp sugar in the recipe. Wish me luck-I’ll let you know how the dish turns out. Maraming salamat again, Connie!
Mirin is a kind of rice wine, actually. Sweeter than the Chinese Xioxing rice wine though. But using mirin and omitting the sugar is a great idea.
Is rice wine the same as rice vinegar?
No. And they are not the same as rice wine vinegar either.
For ease of preparation, melt-in-your-mouth goodness of the meat (used flank) and crisp tenderness of the asparagus, this dish is a winner!
The Mirin is another story-
Within seconds of stir-frying, I got a burned-sugar aroma. Tasted for burned flavor, thank goodness, wala naman. But it was salty. Checked the Mirin label–there it was, as much salt as a serving of potato chips! Diluted my errors with 3 Tbsps. water and still ended up with a pleasing dish. Definitely need the rice wine next time.
Inspite of the Mirin mishap, had a productive meeting with heartening news about our Taguig Gawad Kalinga project.
Why flank? It is tougher and best used in braised dishes or stews.
No specialty butchers in the area, Connie. Japanese food limited to sushi.
A Chinese friend uses flank for her stir-fry dishes. She instructed to ‘cut across the grain’ of the meat. Surprisingly melt in your mouth sliced that way.
I once bought flank meat at a Vietnamese store, and the leather-tough gristle was still attached-impossible to work with. At the supermarket, the gristle has been removed (which is probably why it costs twice as much-$10.99/lb.).
Googled ‘sukiyaki’ and ‘yakiniku’ for local cuts of beef to use. Came up only with ‘shimofuri’ (lots of fat, tender and very expensive). Would that be filet mignon, then? Any help, Connie, is always appreciated
You can do the baking soda trick (click here). Check the comment thread there for the amount of baking soda per kilo of beef.
Hi ms.connie!=) thank you for sharing your recipes and my family loves my cooking..Thanks to you..=) I have a question, is chinese cooking wine the same as rice wine?
Thanks in advance ms.con and God Bless!