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First Post - First Meal - dinnerjournal
First Post - First Meal
This is the first post in the "Dinner Journal" so I will post what we had for dinner awhile back, but I wrote it down with the intent of putting it in this journal. I cook for two each night, and then we have the left overs the next day for lunch. I will rate what I think of the dish and the next days left overs, because sometimes things just don't keep well.

So without further ado,

Tonight's Dinner: Chinese Beef and Asparagus with Oyster Sauce
Jeff's Rating: (1 to 5 Yums) : 4 Yums   Left Over's Rating: 4 Yums
Things you need that aren't food: Wok, Kitchen Scale (if you're picky about weights of stuff)

1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1 tablespoon Chinese rice wine
1lb lean beef fillet, thinly sliced across the grain
2 1/2 tablespoon vegetable oil
6.5oz fresh thin asparagus, cut into thirds on the diagonal
3 cloves garlic, crushed
2 teaspoons julienned fresh ginger
1/4 cup chicken stock
2-3 tablespoons of oyster sauce

1. Combine the soy sauce, sesame oil and 2 teaspoons of the rice wine in a large non-metal bowl. Add the beef, cover with plastic wrap and marinate in the fridge for 15-20 minutes.

2. Heat the wok over high, add 1 tablespoon of the vegetable oil and swirl to coat the wok. Add the asparagus and stir-fry for 1-2 minutes. Remove it from the wok.

3. Add another tablespoon of the vegetable oil and heat, add the beef in two batches, stir-frying each for 1-2 minutes or cooked through. Remove the beef from the wok and add it to the asparagus.

4. Add the remaining oil to wok, 1/2 tablespoon. Add the garlic and ginger the wok before the oil gets too hot.  Stir-fry for 1 minute or until it fragrant.  Pour the chicken stock, oyster sauce, and the remaining rice wine into the wok.  Bring to a boil and boil rapidly for 1-2 minutes or until the sauce is slightly reduced.  Add the beef and aspargus back to the wok and stir-fry for another minute or until everything is heated through and well-coated with the sauce.  Serve immediately with steamed rice.

Oyster Sauce sounds awful to me, but it was really very tasty.  I've found with most of the Asian style cooking I've done that things that really kind of gross me out usually make very complex flavours that are typically quite good. If the name or the ingredients are scaring you, they shouldn't until you've tried it.

I used a beef round top cut for this and it worked really well. It was already very thinly cut, and the marbling on the cut was really nice. It was pretty cheap too, and very lean.  51 calories and 1.39 grams of fat per ounce, so that is quite nice.

I guess I could have taken a picture or two of this dish and I think that is what I will do in the future, but like I said the first few posts will be about things I made about a week ago, but for future entrées I'll be sure to have some photos.

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