Stir Fried Beef & Asparagus Recipe
Summary
Ingredients
| Dry red wine | 1/2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Raspberry wine vinegar | 2 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), finely chopped | |
| Dried tarragon | 2 Teaspoon, chopped | |
| Sirloin steak | 1 pound, cut into strips | |
| Asparagus | 1 1/2 Pound | |
| Olive oil | 1 Teaspoon | |
| Raspberries | 1/2 Cup (16 tbs) |
Directions
1. In a large bowl, stir together wine, orange juice, vinegar, shallots, and tarragon. Add steak and stir to coat. Set aside; stir occasionally.
2. Snap off and discard tough ends of asparagus; then cut spears into 3-inch (8-cm) lengths. Place asparagus and 1/2 cup (120 ml) water in a wide nonstick frying pan or wok. Cover; cook over medium-high heat, stirring occasionally, until asparagus is tender-crisp to bite (4 to 5 minutes). Drain asparagus, transfer to a platter, and keep warm. Wipe pan dry (be careful; pan is hot).
3. Heat oil in pan over medium-high heat. When oil is hot, lift meat from marinade and drain; reserve 1/4 cup (60 ml) of the marinade. Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). Add the reserved 1/4 cup (60 ml) marinade and bring to a boil. Spoon meat mixture over asparagus; top with raspberries
2. Snap off and discard tough ends of asparagus; then cut spears into 3-inch (8-cm) lengths. Place asparagus and 1/2 cup (120 ml) water in a wide nonstick frying pan or wok. Cover; cook over medium-high heat, stirring occasionally, until asparagus is tender-crisp to bite (4 to 5 minutes). Drain asparagus, transfer to a platter, and keep warm. Wipe pan dry (be careful; pan is hot).
3. Heat oil in pan over medium-high heat. When oil is hot, lift meat from marinade and drain; reserve 1/4 cup (60 ml) of the marinade. Add meat to pan and stir-fry until done to your liking; cut to test (2 to 3 minutes for rare). Add the reserved 1/4 cup (60 ml) marinade and bring to a boil. Spoon meat mixture over asparagus; top with raspberries
Chef
